Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

"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.

June 2022

Gallery

Credit: Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis

Recipe Summary

active:
15 mins
total:
30 mins
Yield:
8 to 12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Note

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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