Real Food Summer Picnic Series :: Potato Salad
We kicked off summer this past weekend! It is *finally* starting to feel like a little bit of summer (heck, I’ll even take a little bit of spring at this point!), and we spent the weekend playing at the beach, swinging, going to Memorial Day parades, and, of course, enjoying some good food!

Real Food Summer Picnic Series :: Potato Salad
As I was mixing up my potato salad it dawned on me I ought to put together some of the summer’s best picnic dishes up on the blog in the next month! Keep your eyes peeled for the Real Food Summer Picnic Series in the coming weeks! I’m starting off today with potato salad – and you have *never* had potato salad so good!

Real Food Summer Picnic Series :: Potato Salad
I can’t tell you how much I had to play around with potato salad to get it the way I liked it. The way I remember it as a kid.

See, I grew up with potato salad drowning in Miracle Whip. That ingredient label will make your head spin! The main ingredient is soybean oil followed by high fructose corn syrup. And listen. I want to enjoy my summer! I don’t want to have picnic food just once! We picnic all summer long, and I would say I make potato salad at least once a month until fall! (If you have never read The Ploy of Soy, click over now and read it before you read anything else!)

Real Food Summer Picnic Series :: Potato Salad
This potato salad tastes every bit as good and you can feel good about every single ingredient! By the way! The recipe feeds a small family gathering – if you are feeding a crowd double up! If you are feeding just your family half it.

Real Food Summer Picnic Series :: Potato Salad

Renee -
Potato salad is a classic picnic food. Make sure you skip the deli counter and make your own.
4 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine American
Servings 6 servings


  • 3 lbs organic small red or yellow potatoes whole
  • 1/2 cup whole sour cream If you are dairy free, use coconut milk yogurt. If you make your own homemade mayo that works too!
  • 2 TB organic Dijon mustard Watch those ingredients!
  • 1 TB good olive oil
  • 1 1/2 TB fresh squeezed lemon juice
  • 1 1/2 TB raw honey Could do sucanat or pure cane sugar. Could add more if you want it sweeter.
  • 1/2 tsp paprika
  • 1/8 tsp cayenne pepper Could add more if you want more heat
  • 1 tsp sea salt
  • 1/4 tsp pepper
  • 1/3 cup chopped pickles
  • 1/2 cup chopped green onions about 3 stalks


  • Put the whole potatoes in a large pot along with water to cover potatoes and 2 TB sea salt and bring to a boil.
  • Reduce to a simmer for 10 minutes (until they are just barely fork tender), and drain.
  • Cover the potatoes in the colander with a kitchen towel in the sink and let them “steam” for about 15 minutes.
  • Dump the potatoes out on your cutting board to cool a few minutes before cutting while you fix the dressing.
  • Whisk the sour cream, mustard, oil, lemon, honey, and seasonings in a small bowl.
  • Once the potatoes have cooled enough to handle, chop them into pieces to your liking – halved, quartered, or smaller and put them into your serving bowl.
  • Pour the dressing over the potatoes and combine. It will seem runny but it thickens up in the fridge as the potatos absorb the moisture.
  • Fold in the pickles and green onions.
  • Let the salad refrigerate for the flavors to come together for a few hours before serving.
Keyword homemade potato salad, how to make potato salad, potato salad recipe
Tried this recipe?Let us know how it was!
  • Leftovers are delicious! Make up a batch over the weekend and save any leftovers for hot weekday dinners so you don’t have to cook!
  • Add some chopped hard boiled eggs to the salad if you tolerate eggs!
  • Play around with the seasonings and veggie add-ins to your liking! A lot of potato salads have celery – I don’t care for it but add it in if you wish! Some don’t use the cayenne but we love the heat so we use it! I have added tomatoes and love that add-in too!

So TELL ME! What are your favorite picnic foods??? I’ve got some ideas for what I plan to post but am willing to change things around to what you need to see!

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Recipe Rating


  1. I’m not the hugest potato salad fan, but this looks delicious. 🙂 I’m betting it will be a hit with my hubby. 🙂

  2. Love it! I see that I’m not the only one that doesn’t care for celery… or at least you don’t like it in your potato salads. I know it has so many nutritive benefits but I’m not a fan. I like your choice of seasonings as well. I thought by the color initially that you had added turmeric but it’s probably the dijon and cayenne that gave it that color. Great recipe! Pinned. =)

    1. Hi Sandrine! In the summer I do have access to quality cream and make it – however this summer, in this baby season of life, and with everything else I do in the kitchen I just don’t have time and can’t do it all! The only brand around here that I approve of the ingredients is the Daisy brand whole sour cream. All of the organic options around here use skim milk (?!) and some other additives. The Daisy brand is just one ingredient – cultured cream – which is what it should be!

  3. I looooooooooove potato salad! This version sounds delicious. I am definately going to try it on Saturday. Thanks for sharing.

  4. 4 stars
    Thank you. Looks great. I will try this next weekend. Because we’re a vegan household, I will use Vegenase instead. ♥