Joe’s Own American-style Potato Salad


Cook time: 30 minutes + 8 hours of “get happy time” in the refrigerator


  • Vegetables:
    • 2lb of red potato (or an equal mix of red/yellow)
    • 1 small (not pearl) onion (any color)
    • 1-2 shallots
  • Dressing:
    • 1/4 cup (or as needed) of mayo
    • 1 tbsp of spicy mustard
    • 1 tsp of Worcestershire source
    • 1 tbsp of lemon juice
    • 1/2 tsp of apple cider vinegar
    • A small handle of fresh chopped parsley
  • Other:
    • salt and pepper
    • cooking oil (olive oil or a neutral oil is fine)


If desired, peal potatoes. Cut potatoes into bite-sized chunks. In a large pot deposit potatoes, several good sized pinches of salt and enough water to just cover the spuds.

Bring to a boil and then back the heat down to medium (you want active boiling (more than a simmer), but not a violent rolling boil). Cook until fork tender (10-15 minutes).

Dump spuds into a colander and hose down with cold water. Do not drown them.

Dice the onion and shallots. In skillet, add a tbsp of cooking oil and turn the heat to low. Add onions, shallots and a pinch of salt. Sweat the aromatics for about 10 minutes. Remove from heat when onions are translucent. Do not burn or caramelize onions.

In a large mixing bowl, add the dressing ingredients. Mix until smooth.

When the potatoes and aromatics are coolish, add to dressing. Fold in the vegetables carefully so as not to destroy the spuds. Add salt and pepper to taste and yes, you have to taste it to know.

Refrigerate overnight. Serve chilled for best results.