California Potato Salad Recipe -
California Potato Salad Recipe
  • READY IN hrs

California Potato Salad

Recipe by  

"Since my partner is very picky about what he likes in his potato salad, I have made my own version of home-made PS and it's always a hit with friends and family. Not for the calorie faint but it's real, real good! Ingredient quantities are variable to taste. I think it's the garlic that takes it to the next level. Try it! For best flavor allow it to set overnight in the fridge. Using a mix of yellow, white, and red potatoes is really the best."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    1 hr 30 mins


  1. Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool.
  2. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.
  3. In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.
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Reviews More Reviews

Jul 03, 2011

Simple to make and absolutely spectacular. When I read the recipe I thought I would add some scallion, but when I tasted it before adding the scallion, I realized that it doesn't need it. I did add the scallion only because I had it chopped and ready to go, and it was lovely with the scallion as well. But this recipe is actually perfect just the way it's written.

Aug 01, 2011

Love this. The only thing I changed was I did not add croutons. I agree it is the garlic that takes it to next level. Thank you for sharing.


18 Ratings

Jun 19, 2011

Really nice recipe with not too much mayo. Love the combo of potato, artichoke and garlic. Ate it almost right away with some left over to taste again tomorrow after flavors have had a chance to meld. I imagine the flavor will just get better.

Apr 12, 2012

WOW! I didn't think these would ever be good together, but looked at the other reviews and had to try it. My husband and I both loved it! I will be making this again next time we have company!

Feb 10, 2012

I didnt have any dijon on hand so i added some pesto instead! It was delicious!!

Jul 05, 2012

I did this recipe for a 4th of July cookout. Everyone raved about it. What a hit!!!! I did the eggs and potatoes at the same time to save time. I also let it set in the frig overnight. I made it for 6 servings but it was enough for 8 people because I like adding the following: 6 slices Bacon (well cooked & chopped) 1/4 cup fresh Red Onion 1/4 cup fresh Green Pepper YUM

Aug 06, 2012

I was looking for a way to use up some extra croutons and found this recipe. It was definitely different. If I made it again I would use less Dijon mustard or a weaker Dijon mustard. But the reason I only gave it 4 stars was because I followed the suggestion to make it the night before and let the flavors mix. This made the croutons mushy. I would recommend making the night before to let the flavors mix, but I wouldn’t add the croutons until you were about to serve it. If the croutons aren’t crunchy, then I don’t see the point in adding them.

May 28, 2012

We're split on this one. Definitely different and a change of pace from normal potato salads. If you like artichoke hearts, you'll like this. I used light mayo and doubled the sauce portion (not the garlic) because we like saucy potato salad. Needed a decent amount of salt and pepper (artichokes were from Trader Joe's and had no salt). Makes more than 4 servings as a side - more like 6 healthy servings.


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  • Calories
  • 416 kcal
  • 21%
  • Carbohydrates
  • 50.7 g
  • 16%
  • Cholesterol
  • 197 mg
  • 66%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 16.3 g
  • 33%
  • Sodium
  • 828 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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