Author and educator Michael W. Twitty remembers a particular Juneteenth celebration—and this classic potato salad recipe—well. Ben Bynum, co-owner of South Jazz Kitchen in Philadelphia, made it for a backyard barbecue. Bynum’s easy recipe gives the old-fashioned side dish a sweet-meets-zingy profile courtesy of red onion, bell peppers, and a salad dressing reminiscent of the filling for deviled eggs.
The type of potatoes you use—and how you cook them—is key. Yukon Golds are...well, the gold standard, but other waxy potatoes like fingerlings or red potatoes would work in a pinch. Steer clear of starchy russet potatoes, which would turn to mush. And don’t peel or dice them right away. Cut potatoes are great for roasting or frying, but when you boil potatoes, it’s better to leave them whole so they don’t soak in too much moisture. They’re ready when they’re fork-tender—much longer and you’re approaching mashed potato territory.
If you have trouble finding sweet pickle relish, you can make your own by finely chopping a few bread-and-butter pickles and stirring in some of their juice—or you could make totally DIY pickle relish from scratch.
This homemade potato salad is excellent served at room temperature with just a sprinkle of smoky barbecue seasoning or paprika to garnish. If you feel strongly about adding a touch of green, go with thinly sliced green onions or chives.
Recipe information
Yield
8–12 servings
Ingredients
Preparation
Step 1
Bring potatoes, 1 cup Diamond Crystal or ½ cup plus 1 Tbsp. Morton kosher salt, and 3 quarts water to a simmer in a medium pot over medium heat; cook until tender, 18–22 minutes.
Step 2
Meanwhile, using a slotted spoon, carefully lower eggs into a large saucepan of boiling water and cook, adjusting heat as needed to maintain a gentle boil, 10 minutes. Transfer eggs to a bowl of ice water and let cool until just slightly warm, about 2 minutes.
Step 3
Remove eggs from ice water. Gently crack all over and peel; discard shells. Cut eggs in half lengthwise and scoop out yolks into a medium bowl. Coarsely chop egg whites; set aside. Mash yolks with a fork until smooth. Add mayonnaise, relish, both mustards, and remaining 2 Tbsp. Diamond Crystal or 1 Tbsp. Morton kosher salt; mix well. Fold bell pepper, red onion, and celery into dressing.
Step 4
Drain potatoes; let cool 5 minutes. Peel with a paring knife; cut into ½" pieces. Add to dressing and gently toss; fold in reserved egg whites. Cover and chill at least 1 hour and up to 3 days.
Step 5
Sprinkle with seasoning before serving.
