Casa M OG Potato Salad
★ Issue CMSC·20–034 · Published 09 Aug 2020
American Comfortcattle drivesalad

Casa M OG Potato Salad.

Red potatoes and hard-boiled eggs bound in mayo spiked with Chain Reaction and Cattle Drive—serve it hot or cold

PREP 20 min
COOK 25 min
TOTAL 45m min
SERVES 8-10 people
HEAT medium
BLEND RATING 4.9 140 reviews · Chain Reaction®
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You'll need
Large pot with steamer basketLarge bowl for ice bathLarge mixing bowl

Red potatoes and hard-boiled eggs bound in mayo spiked with Chain Reaction and Cattle Drive—serve it hot or cold

Ingredients

For the Potato Salad:

  • 4 lbs red or mixed-color potatoes, washed, skin-on
  • 10 large eggs
  • 2 bunches scallions, green tops only, finely chopped
  • 1 cup celery, finely chopped
  • 1/2 cup shallots, finely chopped
  • 3 cups mayonnaise
  • 1 Tablespoon celery seeds
  • 1 Tablespoon Casa M Spice Co® Chain Reaction®
  • 1 Tablespoon Casa M Spice Co® Uncontrolled Cattle Drive®
  • salt and pepper to taste
  • apple cider vinegar to taste

Method

  1. 01

    Build the dressing base

    5 min

    Whisk together mayo, Chain Reaction, Cattle Drive, and celery seeds in a large bowl, then fold in the scallions, celery, and shallots. Let it sit while you cook—the vegetables will soften and the spices will bloom into the mayo.

  2. 02

    Steam the potatoes

    25 min

    Fill your steamer and get it hot, then add the washed potatoes skin-on. They're ready when a fork slides through with zero resistance—25 minutes is your target, but test early.

  3. 03

    Cool the potatoes

    10 min

    Spread them on a sheet pan so they cool just enough to handle without burning your hands. You want them still warm when they hit the dressing—that's how they soak up flavor.

  4. 04

    Steam and shock the eggs

    15 min

    Use the same steamer basket and add the eggs once the potatoes are out. After 12–15 minutes, plunge them into tap water and crack the shells all over—cold water stops the cooking and makes peeling cleaner.

  5. 05

    Peel and cut everything

    8 min

    Slice the cooled potatoes and peeled eggs into large bite-sized pieces—keep the potato skin on for color and texture. Don't overthink the size; you're building salad, not doing surgery.

  6. 06

    Combine gently

    3 min

    Add the potatoes, eggs, and a splash of apple cider vinegar to the mayo bowl and fold everything together with a spatula until just blended. Rough handling turns this into mash; let the ingredients keep their shape.

  7. 07

    Taste and adjust

    2 min

    The vinegar should be a whisper in the background, not a shout—if you can't taste it at all, add another splash. Season with salt and pepper to your liking.

  8. 08

    Serve hot or room temperature

    Eat it right away or hold it at room temp for up to 2 hours. After that, refrigerate what's left; it keeps fine cold, but it's best fresh and warm.

From Mike's Notebook

01

Cut potatoes smaller than you think—they'll finish cooking before eggs, so you're timing for potato tenderness.

02

Dress the potatoes while still warm so they absorb the mayo; cold potatoes stay slick on the outside.

03

Cut potatoes to same size so they cook evenly; uneven pieces turn mushy before others finish.

Cooked It?

Tell us how it went.

Cheryl DeHaven

This is by far the BEST potato salad I have ever eaten! So glad the recipe is available!