Frank Proto Potato Salad Recipe, Creamy and Tangy

This Frank Proto potato salad recipe is a creamy, tangy American-style side made with tender potatoes, hard-boiled eggs, celery, dill pickles, and a mustard dressing. It balances richness with vinegar and pickle brine, and it can be made ahead; like many potato salads, the exact mix-ins and dressing vary from cook to cook.

Ingredients

2½ lb Yukon Gold potatoes (1.13 kg), scrubbed; peel them if you prefer
3 large eggs
3 qt water (2.8 L), for boiling the potatoes
2 tsp kosher salt (10 g), for the potato water
½ cup mayonnaise (120 g)
¼ cup sour cream (60 g)
1 tbsp Dijon mustard (15 ml)
1 tbsp apple cider vinegar (15 ml), plus more to taste
1 tbsp dill pickle brine (15 ml)
¾ tsp fine salt (about 4 g), or to taste
¼ tsp ground black pepper (about 0.5 g)
½ tsp celery seed (about 1 g)
2 celery ribs (about 100 g), finely diced
⅓ cup finely diced red onion (about 50 g)
½ cup finely chopped dill pickles (about 75 g)
2 tbsp chopped fresh dill (about 6 g), plus a little for garnish
1 tbsp chopped fresh chives (about 3 g), optional

Instructions

Cut the potatoes. If you want peeled potatoes, peel them now; otherwise leave the skins on for a rustic salad. Cut the potatoes into evenly sized pieces about 1½ inches (4 cm) wide so they cook at roughly the same pace. Put them in a large pot and cover with the measured cold water. Stir in the kosher salt. Starting the potatoes in cold water helps the centers cook before the outsides turn fragile.
Cook the potatoes and eggs. Bring the pot to a boil over high heat, then lower the heat to maintain a steady simmer. Cook the potatoes for about 12–16 minutes, checking a piece with a thin knife near the end. It should slide through with little resistance, but the potato should still hold its shape. At the same time, place the eggs in a separate saucepan, cover them with water, bring to a boil, then turn off the heat, cover, and leave for 10–12 minutes. Drain and cool the eggs in cold water. For whole boiled eggs, cook until the yolk and white are firm.
Drain and cool the potatoes. Drain the potatoes thoroughly in a colander. Spread them in a single layer on a tray or wide plate and let them cool for about 20 minutes, until they are no longer steaming. Avoid rinsing them: water can dilute the dressing, while a little remaining warmth helps the potatoes take on its flavor. They should not be piping hot when you add the mayonnaise.
Mix the dressing. While the potatoes cool, peel the eggs and chop them into bite-size pieces. In a large serving bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, pickle brine, fine salt, pepper, and celery seed. Taste a small dab. It should be lightly sharp and well-seasoned, since the potatoes will soften the flavor. Add a little more vinegar or brine if you like a tangier salad.
Fold everything together. Add the cooled potatoes, celery, red onion, pickles, dill, chives if using, and chopped eggs to the bowl. Use a broad spoon or flexible spatula to fold gently until the dressing coats the ingredients. Try not to mash the potatoes; a few broken edges are fine, but the salad should have distinct pieces. Taste and adjust the salt, pepper, or acidity.
Chill before serving. Cover the bowl and refrigerate the salad for at least 1 hour. This gives the seasoning time to settle in and the dressing time to cling to the potatoes. Before serving, fold it once more and taste again. Chilling can mute salt and acidity, so add a small pinch of salt or a teaspoon of vinegar if needed. Finish with a little fresh dill.

Tips

Choose potatoes that hold their shape. Yukon Golds have a creamy texture and generally stay intact when gently folded. Red potatoes are another good option. Russets are starchier and tend to break down, which can make a softer, more mashed-style salad.
Keep the pieces similar in size. Smaller pieces cook sooner than large ones. Begin checking at 12 minutes, and drain as soon as a knife slides in easily. Overcooked potatoes absorb water and can turn crumbly when you stir in the dressing.
Adjust the dressing after chilling. Cold food tastes less sharply seasoned than food at room temperature. Start with the listed salt and vinegar, then make the final adjustment just before serving rather than over-seasoning the warm potatoes.
Use a practical substitute if needed. If fresh dill is unavailable, use 2 tsp dried dill (about 2 g) in the dressing; its flavor is more concentrated and less fresh-tasting. No sour cream? Replace it with the same quantity of mayonnaise for a richer salad, or plain unsweetened yogurt for a slightly tangier, looser dressing.

Serving Suggestions

Serve this potato salad cold or cool, with grilled chicken, burgers, sausages, baked beans, or sandwiches. It also fits a picnic or potluck spread alongside sliced tomatoes, crunchy slaw, corn, and other simple sides. Because the dressing is rich and the pickles bring a lively, salty tang, pair it with foods that are grilled, roasted, or simply seasoned rather than with several other creamy dishes.

For a neat presentation, spoon the salad into a chilled serving bowl shortly before it goes on the table and scatter a little dill or chives over the top. Keep the bowl refrigerated until serving time, especially outdoors or in warm weather. If the salad has been sitting out for a while, do not rely on its appearance or smell to decide whether it is safe; follow the time guidance under Storage and Reheating.

Variations

Make it more mustard-forward: Increase the Dijon to 1½ tablespoons (22 ml) and add another teaspoon of cider vinegar. This gives the dressing a sharper edge without changing its creamy base. For a milder flavor, use yellow mustard in place of Dijon; it will taste less wine-like and more familiar in a classic picnic-style salad.

Add a little crunch: Stir in ½ cup (about 60 g) of finely diced sweet bell pepper or extra celery. Use crisp dill pickles for a savory, briny result, or substitute sweet pickle relish for some or all of the chopped pickles. Relish adds sweetness and moisture, so begin with ¼ cup (about 60 g) and reduce the pickle brine to 1 teaspoon (5 ml).

Make it without eggs: Omit the eggs and add another ½ cup (about 75 g) of diced pickles or celery for extra texture. The salad will be a little less rich and will have fewer soft, savory pieces. For a fully dairy-free version, use a mayonnaise that contains no dairy and replace the sour cream with more of that mayonnaise or a plain unsweetened dairy-free alternative.

Use a lighter hand with the mayonnaise: Replace up to half of the mayonnaise with plain unsweetened yogurt. The result is tangier and less rich, and it may be a touch thinner, so fold it gently and chill the salad before judging the consistency. Avoid sweetened or flavored yogurt, which can clash with the mustard, pickles, and dill.

Storage and Reheating

Refrigerate the potato salad within 2 hours of serving, or within 1 hour if the surrounding temperature is above 90°F (32°C). Store it in a covered container at 40°F (4°C) or colder and use it within 3–4 days. Keep it chilled during transport, ideally in an insulated cooler with ice packs, and put out only the amount you expect to serve. Refill the serving bowl from the refrigerated container rather than leaving the full batch on the table.

This is a cold salad and is not meant to be reheated. Freezing is not recommended: potatoes can become watery or grainy after thawing, and the creamy dressing may separate. If the salad has been at room temperature for more than 2 hours—or more than 1 hour in temperatures above 90°F (32°C)—discard it rather than returning it to the refrigerator.

Frequently Asked Questions

Can I make this potato salad the day before?
Yes. Prepare it, cover it, and refrigerate it overnight. Before serving, fold gently and taste; the potatoes may have absorbed some dressing, so loosen the salad with a spoonful of mayonnaise or sour cream if needed. Add fresh dill at the end for a brighter finish.

Should I peel the potatoes?
Either approach works. Yukon Gold skins are thin and tender, so leaving them on saves time and adds a rustic look. Peel them if you prefer a smoother texture or if the skins are blemished. The important thing is to cut the potatoes evenly and cook them until tender without letting them fall apart.

Why did my potato salad turn watery?
Potatoes can carry extra water if they were not drained well, rinsed after cooking, or mixed while very hot. Let them drain thoroughly and cool until they stop steaming before folding them into the dressing. Watery or wet pickles can also thin the mixture, so drain chopped pickles before measuring.

Can I use a different kind of potato?
Yes. Red potatoes work well and hold their shape, though their texture is a little firmer. Fingerlings are also suitable if cut into bite-size pieces. Russets can be used, but they break more easily and make the finished salad softer; handle them gently and check them early while boiling.

How do I keep the potatoes from getting mushy?
Cut the potatoes into similar pieces, start them in cold salted water, and simmer rather than boiling them vigorously. Check with a knife after about 12 minutes and drain as soon as the centers are tender. Fold the ingredients together with a wide spoon instead of stirring briskly.

Can I leave out the pickle brine?
Yes. Replace it with the same amount of apple cider vinegar, or use a teaspoon of water if you want less tang. Pickle brine contributes salt and dill-pickle flavor, so taste the dressing and adjust the seasoning after mixing. Chopped pickles still provide crunch and briny flavor in the salad.

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