HORN · Sides
Potato Salad
Creamy, smoky, nostalgic. A family recipe.
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Creamy, smoky, nostalgic. A family recipe.
By Matt Horn | Updated on October 6, 2026
Cook—
Prep30 min
Serves8
EasyThis is the potato salad that's been on the Horn table for as long as there's been a table. The smoked paprika and barbecue seasoning tie it back to the pit, and the eggs and relish give it the creaminess and bite you want next to smoked meat. Make it ahead — it's better the next day.
Ingredients
- 013 lb red or Yukon Gold potatoes
- 021½ cups mayonnaise
- 03¼ cup sweet relish
- 042 tbsp yellow mustard
- 051 tsp smoked paprika
- 061 tsp garlic powder
- 071 tsp onion powder
- 081 tsp barbecue seasoning
- 09Kosher salt and black pepper
- 10½ cup sliced scallions
- 114 hard-boiled eggs, chopped
Method
- Step 1Cut potatoes into bite-sized pieces and simmer in salted water until just fork-tender.
- Step 2Drain and cool completely.
- Step 3Whisk mayonnaise, relish, mustard, paprika, garlic powder, onion powder and barbecue seasoning together.
- Step 4Fold in potatoes, scallions and chopped eggs.
- Step 5Season to taste and refrigerate for at least 1 hour before serving.
Matt's Notes
Cool the potatoes completely before dressing — warm potatoes soak up the mayo and turn cloudy.
What you'll need
