Nina's Potato Salad


"One of our first—and favorite—Horn side dishes is our potato salad," says chef Matt Horn, of his wife Nina's popular recipe. "This is our take on the classic recipe that goes perfectly with barbecue!" This crowd-pleasing side is neither too rich nor too light, hitting the perfect balance of tart and creamy to perfectly complement a smoked brisket.

Nina's Potato Salad
Photo: Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis
Active Time:
15 mins
Total Time:
30 mins
8 to 12 servings


  • 2 pounds, 8 ounces red potatoes (unpeeled), cut into 1/2-inch pieces (about 8 cups)

  • 1 ½ cups mayonnaise

  • ¼ cup sweet pickle relish, drained

  • 1 tablespoon kosher salt

  • 1 tablespoon yellow mustard

  • 1 teaspoon Horn Rub (see Note)

  • 1 teaspoon smoked paprika, plus more for garnish

  • ¾ teaspoon garlic powder

  • ¾ teaspoon onion powder

  • ¼ teaspoon black pepper

  • ½ cup thinly sliced scallions (from 4 medium scallions), plus more for garnish

  • 4 hard-cooked eggs, peeled and chopped


  1. Place potatoes in a large saucepan; add salted water to cover by 2 inches, and bring to a boil over high. Reduce heat to low; simmer, partially covered, until potatoes are just cooked through, 8 to 10 minutes. Drain and rinse under cold water. Set aside.

  2. Whisk together mayonnaise, relish, salt, mustard, Horn rub, smoked paprika, garlic powder, onion powder, and pepper in a large bowl until well combined.

  3. Add potatoes, scallions, and eggs to mayonnaise mixture; stir until well combined. Garnish with additional smoked paprika and scallions. Serve immediately.


Associated Recipe: Horn Rub

Make Ahead

Potato salad can be stored in an airtight container in refrigerator up to 3 days.

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