Nana's Potato Salad


Smak Dab Mayo

1 egg 

2 tsp Smak Dab Mustard Hot Honey Jalapeno, White Wine Herb, or Curry Dijon

1/2 tsp sea salt

2 tsp lemon juice or white wine vinegar, plus more to season

1 cup vegetable or canola oil

For a basic mayo, blend together egg, mustard, salt, and lemon juice in a food processor. With the motor running, very slowly drizzle in about a ¼ cup oil. Gradually add in the remaining oil in a slow and steady stream. The mayo should be thick and creamy. Season with salt and more lemon juice if needed.


Nana's Potato Salad

3 lbs baby yellow or red potatoes, cut in half

1 tbsp kosher salt

1 ½ cups Smak Dab Mayo Recipe 

1/4 cup Smak Dab Mustard White Wine Herb

1/4 cup dill pickle juice, plus 1/4 cup for the dressing 

freshly ground black pepper

1/2 tsp sea salt

3/4 cup red onion, finely chopped, soaked in cold water, drained and pat dry

1 cup celery, finely chopped

2/3 cup dill pickles, finely chopped, plus more for garnish

fresh chopped chives or green onion for garnish (optional)

Place potatoes in a large pot, cover with water and add kosher salt. Bring the water to a boil over medium high heat, then reduce to medium low until the potatoes are just tender, about 10-15 minutes. Drain the potatoes well and allow to cool slightly. Cut the potatoes in to bite-sized chunks (if they aren’t already) and place in a bowl. Pour over a ¼ cup of dill pickle juice and gently fold into the potatoes. Chill for 30 minutes. 

In a medium bowl, mix together mayo, mustard and remaining pickle juice. Season with salt and ¼ tsp pepper, to taste. 

To the potatoes, add the red onion, celery, dill pickles, dill, and dressing. Lightly toss everything together and chill for 1 hour. Serve the salad cold and garnish with more dill and chives, if desired.