Summer isn’t summer without the first taste of potato salad

There’s something about a homemade potato salad that instantly says summer. Whether it’s a backyard BBQ, a picnic at the beach, or dinner on the patio, this creamy potato salad has been a family favourite for as long as I can remember.

My mom made the best potato salad, and to this day, it’s still the recipe I come back to every summer. I’ve probably eaten buckets of it over the years!

With tender baby potatoes, crisp vegetables, hard-boiled eggs, and a creamy dressing made with mayonnaise, sour cream, and a touch of Dijon mustard, it’s simple, classic, and always the first bowl to disappear.

I’ve given Mom’s recipe a few Llorea-style tweaks over the years, but the heart of it remains exactly the same. I hope it becomes a favourite at your table, too.

Mom’s Summer Potato Salad

Ingredients

1-1/2 lbs small nugget-size potatoes (I use the entire small bag from The Little Potato Company)

steamed until tender, halved once cool

1 medium carrot, grated on a large box grater

1/2 red pepper diced

6 eggs hard-boiled, peeled and diced into small chunks

4 green onions, finely sliced

1/2 cup fresh English peas (when in season)

1/2 cup or more best-quality mayonnaise

1/2 cup or more sour cream

1/2 tsp dijon mustard

salt and cracked pepper to taste

garnish with sliced radishes

Method

Toss all the ingredients together in a large salad bowl, tasting as you go until you find that perfect creamy balance between the mayonnaise and sour cream. I usually start with a generous heaping spoonful of each, then add a little more as needed until it’s just right.

Want to make it vegan? No problem! Simply skip the eggs and substitute your favourite plant-based mayonnaise and sour cream. Easy, delicious, and completely customizable!

Serves 6 or a hungry group of 4.

One bite, and you’ll understand why this has always tasted like summer to me.