Potato Salad

Summer Potato Salad

Prep Time

35 minutes

Cook Time

10 minutes

Serving Yield

6 – 8

This summer potato salad recipe is adapted from the cookbook Black Food: Stories Art and Recipes from across the African Diaspora by Bryant Terry.  Residing in the Midwest, we’ve had lots of potato salad, but none compare with this recipe.  Jammy eggs, pickled onions, yogurt, and tarragon, it really doesn’t get any better.  Add salmon for extra protein and flavor!  Try it and let us know what you think!


Step 1

Finely dice the shallots, place in a small bowl and cover with the vinegar and 1½ tablespoons salt.

Step 2

Place the potatoes in a pot filled with super-salty water. Boil gently until the water is cloudy and the potatoes are fork-tender. Strain the potatoes in a colander, drain off the water, then let cool on a sheet pan.

Step 3

When the potatoes are cool enough to touch, peel and discard the skins. Once peeled, use your hands to break the potatoes into smaller pieces.

Step 4

Drain the vinegar from the shallots over the potatoes and drizzle generously with the oil. Add the drained shallots. Gently mix with your hands. sprinkle heavily with the pepper and add more oil. Spoon large dollops of yogurt and aioli in each corner. Add the capers. Sprinkle the parsley and cilantro on top.

Step 5

Gently mix with your hands or a large spoon, being careful to leave each element intact and distinct.

Step 6

Bring a pot of water to boil. Once boiling, carefully place 6 eggs in the pot. Cook for 7 minutes. Remove the eggs, and place in a bowl of ice water. Once cool, peel carefully.

Step 7

Cut the eggs in half and place on top of the potato salad.

Step 8

Spoon the salad onto a serving dish, drizzle with additional oil, and season with more black pepper and salt. Garnish with the tarragon and dill. If in season, sprinkle fresh coriander seeds on top as well.   You can also add salmon for added protein and flavor. Enjoy!

potato salad


4 shallots, peeled and finely diced

1/2 cup apple cider vinegar

Kosher salt

3 pounds medium Yukon Gold potatoes, quartered

Extra-virgin olive oil, for drizzling

Freshly ground black pepper, to taste

1 cup full-fat yogurt

1 cup mayo

1/2 cup capers, drained

1 bunch parsley leaves, coarsely chopped

1 bunch cilantro leaves and stems, coarsely chopped

6 Farmer’s Hen House eggs

1 handful tarragon, leaves picked but not chopped, for garnish

1 handful dill, leaves picked but not chopped, for garnish