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Clinton's Favorite Summer Potato Salad
by
Clinton Kelly
Clinton Kelly’s favorite summer potato salad has all the backyard-barbecue classics—creamy potatoes, hard-boiled eggs, crispy bacon and scallions—plus sweet corn for a fresh pop of crunch. A simple Dijon and apple cider vinegar dressing brings it all together for a side Clinton says he could eat “by the bucket full.”
Prep Time:
20 minutes
Cook Time
15–20 minutes Plus at least 1 hour chilling
Serves:
8–10 Servings
Level:
Beginner
3 pounds new potatoes
¾ cup mayonnaise
1 tablespoon Dijon mustard
6 scallions, thinly sliced, divided
1½ cups corn kernels, divided
6 slices bacon, cooked until crisp and crumbled, divided
4 hard-boiled eggs, chopped, divided
1½ teaspoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
Apple cider vinegar, to taste
Ingredients
Step 1: Place the potatoes in a large pot of salted water. Boil until just tender when pierced with a knife, about 15 to 20 minutes depending on their size. Drain and let cool slightly.
Step 2: Once the potatoes are cool enough to handle, gently squeeze each potato just enough to crack it and create additional surface area and texture. Do not completely smash the potatoes.
Step 3: In a large bowl, whisk together the mayonnaise, Dijon mustard and a splash of apple cider vinegar. Season with salt and freshly ground black pepper.
Step 4: Add the potatoes to the dressing.
Step 5: Add most of the crispy bacon, chopped hard-boiled eggs, sliced scallions and corn, reserving some of each for garnish. If the corn is especially fresh and sweet, you can use it raw. If it needs a little help, it can be cooked first.
Step 6: Gently toss until the potatoes and mix-ins are evenly coated. Taste and adjust with additional salt and pepper as needed.
Step 7: Transfer the potato salad to a serving platter. Garnish with the reserved bacon, scallions, corn and chopped hard-boiled egg.
Instructions
Serving & Finishing Touches
Refrigerate for at least 1 hour before serving.