American
Nightshade Potato Salad
Red potatoes, eggs, pickles, red onion, Dijon, lemon, paprika and chives folded into a creamy dressing and served over butter lettuce. The recipe then offers Canadian, carnivore, tandoori and lava-hot variants because apparently one potato salad was not enough administrative overhead.
What It Is
This is a classic creamy potato salad built from boiled red potatoes, mayonnaise, eggs, pickles, red onion, Dijon, lemon, paprika and chives.
Origin
Creamy potato salads have many European and North American traditions. The source lists Germany, Northern Europe and Ireland, but this exact mayonnaise-and-egg version is a modern Dinner by the Minute adaptation inspired by a friend in Missouri.
Fun Fact
Potatoes originated in the Andes of South America and were later carried to Europe by Spanish explorers in the 16th century.
Ingredients
- 3 lb red potatoes, chopped
- Kosher salt
- 1½ cups mayonnaise
- 1 small red onion, finely chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- ¼ cup chopped pickles
- ½ tsp paprika
- 4 hard-boiled eggs, chopped
- ¼ cup finely chopped chives
- Freshly ground black pepper
- Butterhead lettuce, for serving
Steps
- Cover the potatoes with salted water in a large pot. Bring to a boil and cook until easily pierced with a knife, about 12–15 minutes. Drain and cool slightly.
- Combine mayonnaise, red onion, Dijon, lemon juice, pickles and paprika in a large bowl.
- Fold in the potatoes, chopped eggs and chives carefully so the potatoes do not break down.
- Season with salt and pepper and refrigerate until ready to serve.
- Serve cold or at room temperature over butterhead lettuce.
Notes
The recipe is named Nightshade Salad because potatoes belong to the nightshade family, Solanaceae. The source’s escargot consumption claim is not carried forward.
Substitutions
Add bacon or steak for the carnivore version. Use Yukon Gold potatoes, dill and a touch of maple for the Canadian variation. Add garam masala, turmeric or cardamom for the tandoori-inspired version. Use Greek yogurt for part of the mayonnaise.
Storage
Refrigerate promptly in a covered container and eat within 3 days. Keep chilled until serving.
Freezing
Not recommended. Cooked potatoes and mayonnaise-based dressing change texture after freezing.