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“In 'Heirloom Cooking with the Brass Sisters'”
1hr 20mins

Ingredients Nutrition


  1. Place potatoes in a steamer basket over simmer water; cover, and steam just until tender when pierced with a small knife, 15-20 minutes (do not overcook).
  2. Remove to a large bowl; peel when cool enough to handle; cut into 1-inch cubes.
  3. In another bowl, whisk together oil, vinegar, water, salt, and black pepper; pour dressing over warm potatoes and stir gently to coat.
  4. Cover and place in refrigerator to marinate at least 6 hours or overnight.
  5. Stir and shake occasionally for even marinating.
  6. Pour off any excess marinade; add red and green pepper, celery, onion, eggs, and dill pickles; toss gently to combine.
  7. In a small bowl, stir the mayonnaise and mustard together; add to salad and toss to coat.
  8. Cover and refrigerate until ready to serve; serve garnished with red and green bell pepper rings.
  9. Store leftover potato salad covered in the refrigerator.

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