Deviled Potato Salad
Creamy potato salad with mustard, sweet relish, and a lightly deviled flavor.
Test Kitchen Recipe
This recipe is actively being tested and refined and is subject to change.
4
russet potatoes (average size), peeled and cubed
3/4 cup
1 1/2 tbsp
sweet relish
1 tbsp
white vinegar
2 tsp
prepared yellow mustard
1/3 cup
thinly sliced celery
1/2
shallot or white onion (~ 1/4 cup), shaved
Pinch
celery seeds
Pinch
kala namak
1/4 tsp
ground black pepper, plus to taste
Salt, to taste
- Cook potatoes until just fork tender. Drain and let cool to nearly room temperature.
- In a large mixing bowl, stir together mayonnaise, sweet relish, white vinegar, yellow mustard, celery, shallot or onion, black pepper, celery seeds, and kala namak.
- Salt and pepper to taste.
- Fold in the cooled potatoes until evenly coated.
- Refrigerate to allow flavors to meld before serving.
Makes 1 batch
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Notes from Craig
For best texture, avoid overcooking the potatoes—they should hold their shape when folded.
Chill thoroughly before serving for fullest flavor.