Mayo Mojo Potato Salad Recipe

A fork lifts a potato covered in spicy mayo

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3.06 from 18 votes

Take boring potato salad and make it extraordinary for your next cookout with this recipe for mayo mojo potato salad. This really easy potato salad recipe is just as delicious when served warm as when it is chilled.

Course:

Dinner

Lunch

Salad

Side Dish

Vegetable

Cuisine:

American

Makes:

Servings: 4

Takes:

Prep Time: 30

Cook Time: 15

Ingredients

US Customary - Metric

▢ ½ teaspoon Morton Coarse Kosher Salt
▢ 3 tablespoons Mayo Mojo
▢ 4 tablespoons mayonnaise
▢ 2 tablespoon distilled vinegar
▢ 2 pounds waxy potatoes like Yukon Golds

Notes:

About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.

Optional mix-ins. Bacon, celery, onion, green onion, chives, hard boiled eggs, and sun-dried tomatoes. I especially like it with sun-drieds.

Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

Prep. Make the Mayo Mojo about two hours in advance of serving so the spices can soften and the oils can extract the flavor. This is important.
Cut the potatoes into bite size chunks.
Cook. Bring 1 quart (.9 L) of water to a boil. Add 2 generous pinches of salt and then the potatoes. Boil about 15 minutes or until a fork pierces the potato easily. Drain and cool the potatoes for at least 20 minutes. Mix them in with the mayo mix.
Serve. Serve the potato salad immediately or refrigerate for up to 3 days.

Nutrition per Serving