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  • Ken Lange

Viktor's Potato Salad

Updated: Nov 22, 2019

Holy crap, I’m doing a second post this month… no nothing’s wrong. Just wanted to lend a helping hand to those of you who may not be doing the traditional holiday dinner this month. Here at our house, we’re keeping it simple, ham—for ham sandwiches for me, potato salad, possibly brussel sprouts, and a small chance of a pie of some sort.

Below I’ll post the potato salad recipe…sorry I don’t have a photo for you but yes it does work and yes it’s fantastic. Oh, and for those who will say to themselves, you can’t mix the liquid ingredients prior to adding potatoes… I promise, you can.

Since I don’t have a photo of the potato salad, I’ll be posting a pic of Sol with his tongue, blip, out.

Vitkor’s Potato salad

2 lbs of potatoes (Diced evenly)

2 Hardboiled eggs (Diced fine)

2 tbsp of Dill Relish

½ red onion (Minced) – Totally optional

1 or 2 scallions (chopped fine) – optional as well

1 or 2 splashes of Dill pickle juice (this is for extra flavor if you need it)

½ bunch of parsley (chopped fine) (normally I skip this)

2 or 3 tbsp of extra virgin olive oil

Juice of one Lemon

1 cup of mayo

1 to 2 tbsp of Dijon mustard (DO NOT SUBSTITUTE YELLOW MUSTARD!)

2 to 3 tbsp of olive oil (YES in the mixture)

1 tbsp of capers (I normally skip this but if you like the extra tang go for it)

Salt and pepper to taste

In a large pot of COLD water add the diced potatoes, a large pinch of salt, and raw eggs in the shell. Cook on high. Remove the eggs after 12 minutes. Three minutes later, for a total of fifteen, remove from the potatoes heat. Allow the potatoes to cool thoroughly.

While they’re cooking, combine all the ingredients listed above, save for what’s on the stove, and let set for fifteen minutes. Finely dice the eggs, add to mixture as they cool. Then and this is important as a last step, add said cool potatoes, gently mix and place in the fridge for an hour before serving.


It’s simple and delicious.

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