This California Potato Salad is a potato salad that is full of fresh flavors!
This is not your average potato salad. Red potatoes are combined with an easy-to-make, dill-flavored dressing and mixed with artichoke hearts, onion, hard boiled eggs and dill pickle to create a great tasting salad. You might have a favorite potato salad already, but this is a unique version to try, so why not?
- Red Wine Vinegar
- Mayonnaise and Dijon mustard
- Lemon Pepper
- Fresh Dill and Sweet Onion
- Marinated Artichoke Hearts
- Dill Pickle
- Hard Boiled Eggs
How to make California Potato Salad:
The first thing you’ll do is put your potatoes on to boil. I like to use the small red potatoes for this recipe. No need to peel them. They’re boiled until tender, then you can cut them into pieces and let them cool.
Meanwhile, you’ll make the dressing. It’s a mix of mayo, red wine vinegar, Dijon mustard, lemon pepper and fresh dill. If you don’t have any lemon pepper and you don’t want to buy any, it’s okay to use regular fresh ground pepper.
The potatoes are tossed with the dressing. Add a little dressing at a time until you get the consistency that you like. You may not want to use all of the dressing.
And then the artichoke hearts, onion, eggs and pickle are stirred in to finish off the creation of your California Potato Salad.
An easy to way make Hard Boiled Eggs:
Older eggs will be easier to peel when they are hard-boiled. So if you know you’re going to be making hard-boiled eggs, plan ahead and buy your eggs a week or two ahead of time. Put your eggs in a saucepan and cover the eggs with and inch or two of water filling the pot above the eggs. Heat on high until the water comes to a rolling boil. Then, turn off the heat, cover the pan with a lid and let sit for 12 to 15 minutes. Then drain the water, and move the eggs to a bowl of ice water to stop them from cooking more.
Well, you’re lucky if you plan on making this California Potato Salad ahead of time because it’s actually 95% better if you do! I suggest preparing the salad completely, covering it with plastic wrap, and then letting it chill for at least 4 hours before serving. If you want to make the salad one whole day before serving, then that’s perfectly okay too.
Give this potato salad recipe a shot, and let me know what you think. Enjoy!
Here are a few more potato salad recipes you might like to try:
- Blue Cheese and Bacon Potato Salad
- Loaded Baked Potato Salad
- Red, White and Blue Potato Salad
- All American Potato Salad
- Deviled Egg Potato Salad
- Smashed Potato Salad
- Bacon Ranch Potato Salad
- Lemon Basil Roasted Potato Salad
California Potato Salad
- 1½ pounds new potatoes (small and unpeeled)
- salt, to taste
- 1/2 cup regular or light mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 tablespoon lemon pepper
- 1/2 tablespoon chopped fresh dill
REMAINING SALAD INGREDIENTS:
- One 6-ounce jar marinated artichoke hearts, drained and sliced
- 1/3 cup finely chopped sweet onion
- 3 large hard-boiled eggs, chopped
- 1 tablespoon finely chopped dill pickle
PREPARE THE POTATOES:
- Combine the potatoes and salt with enough water to cover in a saucepan and cover. Bring to a boil for 20 minutes or until tender; drain. Cool slightly and cut into bite-sized pieces.
PREPARE THE DRESSING:
- In a medium bowl, combine the dressing ingredients, and mix well.
ASSEMBLE THE SALAD:
- Place the potatoes in a large bowl. Add the dressing a little at a time and gently toss with the potatoes until you reach your desired consistency (you may not want to use all of the dressing). Fold in the artichokes, onion, eggs and pickle into the salad. Chill, covered, for 4 to 24 hours. Stir gently before serving.
- If you are preparing this recipe as GLUTEN-FREE, just make sure you are using brands of mayonnaise, Dijon and artichoke hearts that are known to be GF.