California Potato Salad

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This California Potato Salad is a potato salad that is full of fresh flavors!

overhead shot of potato salad in a glass bowl with a serving spoon, set on a blue napkin

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?

overhead shot of ingredients in bowls for california potato salad. dressing ingredients set into a glass bowl, plus bowl of artichoke hearts, and onion and potatoes on display

Ingredients needed:

  • Potatoes
  • Red Wine Vinegar
  • Mayonnaise and Dijon mustard
  • Lemon Pepper
  • Fresh Dill and Sweet Onion
  • Marinated Artichoke Hearts
  • Dill Pickle
  • Hard Boiled Eggs

overhead shot of ingredients for california potato salad with a bowl of dressing and bowl of potatoes, as well as a bowl of artichoke hearts, dill pickle and onion, set on a blue napkin

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.

overhead shot of process of making california potato salad with potatoes mixed with dressing in a glass bowl, a few more ingredients displayed in the background in little bowls with a blue napkin

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.

overhead shot of potato salad in a glass bowl with a serving spoon set on a blue napkin

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.

overhead shot of potato salad in a glass bowl with two servings of potato salad in white bowls on the side, set on a blue napkin. Fork in background.

Make-ahead instructions:

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.

serving of potato salad in a white bowl with a spoon, full bowl of potato salad in the background set on a blue napkin

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:

overhead shot of potato salad in a glass bowl with a serving spoon, set on a blue napkin
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California Potato Salad

Fresh flavors are abundant in this potato salad!
Prep Time 30 minutes
Cook Time 20 minutes
Chill Time: 4 hours
Servings 8 servings
Calories 157kcal
Course Salad
Cuisine American
Keyword california, potato, salad



  • 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


  • 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



  • 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.


  • In a medium bowl, combine the dressing ingredients, and mix well.


  • 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.


Serving: 1serving | Calories: 157kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 251mg | Potassium: 396mg | Fiber: 3g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg
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