Recipes Side Dishes Potato Dishes Potato Salad Nina's Potato Salad 3.7 (6) 6 Reviews "One of our first—and favorite—Horn side dishes is our potato salad," says chef Matt Horn, of his wife Nina's popular recipe. "This is our take on the classic recipe that goes perfectly with barbecue!" This crowd-pleasing side is neither too rich nor too light, hitting the perfect balance of tart and creamy to perfectly complement a smoked brisket. By Matt Horn Matt Horn Matt Horn, named one of Food & Wine’s best new chefs in 2021, is a self-taught pitmaster whose recipes are curated from his popular barbecue restaurants. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis Active Time: 15 mins Total Time: 30 mins Yield: 8 to 12 servings Cook Mode (Keep screen awake) Ingredients 2 pounds, 8 ounces red potatoes (unpeeled), cut into 1/2-inch pieces (about 8 cups) 1 ½ cups mayonnaise ¼ cup sweet pickle relish, drained 1 tablespoon kosher salt 1 tablespoon yellow mustard 1 teaspoon Horn Rub (see Note) 1 teaspoon smoked paprika, plus more for garnish ¾ teaspoon garlic powder ¾ teaspoon onion powder ¼ teaspoon black pepper ½ cup thinly sliced scallions (from 4 medium scallions), plus more for garnish 4 hard-cooked eggs, peeled and chopped Directions Place potatoes in a large saucepan; add salted water to cover by 2 inches, and bring to a boil over high. Reduce heat to low; simmer, partially covered, until potatoes are just cooked through, 8 to 10 minutes. Drain and rinse under cold water. Set aside. Whisk together mayonnaise, relish, salt, mustard, Horn rub, smoked paprika, garlic powder, onion powder, and pepper in a large bowl until well combined. Add potatoes, scallions, and eggs to mayonnaise mixture; stir until well combined. Garnish with additional smoked paprika and scallions. Serve immediately. Note Associated Recipe: Horn Rub Make Ahead Potato salad can be stored in an airtight container in refrigerator up to 3 days. Originally appeared: June 2022 Rate It Print