34+ Best Brisket Sides

Ingredients

• 907 g (2 lb)Yukon gold potatoes
• 2 tbspvinegar (distilled, red wine or apple cider)
• 2hard-boiled eggs, chopped
• 60 ml (¼ cup)sweet pickles, chopped
• 60 ml (¼ cup)red onion, diced
• 2 tbspscallions or spring onions, thinly sliced
• to tasteDiamond kosher salt and pepper
• 120 ml (½ cup)mayonnaise (Best Foods or Hellmann’s)
• 2 tbspyellow mustard
• 1 tspcelery seeds
• ¼ tspsmoked paprika

Instructions

1. 1

   Prepare potatoes

   Wash and peel the potatoes, then cut them into pieces about 2 cm (¾ inch) across. Put them in a pot and cover with 2.5 cm (1 inch) of cold water.

2. 2

   Simmer until tender

   Bring the water to the boil over high heat and add 1 tbsp kosher salt. Lower the heat to a simmer and cook for 8–10 minutes, until the potatoes are tender when pierced with a fork but not falling apart.

3. 3

   Mix the dressing

   While the potatoes cook, prepare the remaining ingredients. Whisk the mayonnaise, mustard, celery seeds, smoked paprika, salt and pepper together in a large bowl.

4. 4

   Dress the potatoes

   Drain the potatoes in a colander, return them to the pot and gently toss them with the vinegar. Leave them to cool slightly.

5. 5

   Fold everything together

   Add the potatoes to the dressing while they are still warm. Add the eggs, pickles, red onion and scallions, then fold gently to combine.

6. 6

   Adjust seasoning

   Taste the salad and add more salt or vinegar if needed.

7. 7

   Chill the salad

   Cover and refrigerate for a few hours or overnight so the flavours can meld.

8. 8

   Garnish and serve

   Serve with a sprinkling of chopped scallion or parsley on top.

What is American potato salad?

American potato salad is a chilled side dish built around cooked potatoes and a creamy dressing, often with mustard, eggs and pickles. It is a familiar fixture at barbecues and picnic tables, where its cool, tangy flavour contrasts with rich grilled or smoked meats.

This version brings together sweet pickles, red onion and scallions for crunch, while vinegar tossed with the warm potatoes adds brightness beneath the mayonnaise dressing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 5g protein, 29g carbs, 17g fat.

Potatoes provide most of the carbohydrate, while mayonnaise supplies most of the fat; the eggs contribute protein, with smaller amounts from the other ingredients. Pair a serving with lean brisket and a green salad or vegetables for a more balanced plate.

Choosing and cutting the potatoes

Yukon gold potatoes have a naturally creamy texture that suits a salad where the pieces should hold their shape. Cut them into even pieces of about 2 cm so they cook at roughly the same rate.

Peeling gives the salad a smooth, classic finish. If you prefer more texture, the method can also work with unpeeled potatoes, but the recipe specifies peeled ones.

The key to tender potatoes

Cold water helps the potatoes heat gradually and cook evenly. Once the water boils, reduce it to a gentle simmer rather than letting the pieces tumble vigorously.

Start checking after 8 minutes. The potatoes are ready when a fork slips in easily but the pieces still hold together.

Why dress them while warm?

Tossing the drained potatoes with vinegar while they are still hot gives them a chance to take on its tang before the creamy dressing goes in. Let them cool briefly so they are warm rather than steaming when folded with the other ingredients.

Use a light hand when mixing: vigorous stirring can break the potato pieces and make the salad pasty.

Balancing the dressing

Mayonnaise gives the salad its creamy body, while yellow mustard and vinegar cut through its richness. Celery seeds and smoked paprika add savoury depth without taking over.

Sweet pickles bring both sweetness and acidity, and red onion and scallions add a sharper, fresh note. Taste before chilling, then adjust with salt or a little more vinegar as the recipe directs.

Chilling and serving

A few hours in the fridge gives the flavours time to settle together; overnight chilling works too. The salad is best served cold, with chopped scallion or parsley scattered over the top.

Serve it alongside brisket, barbecue chicken, grilled sausages or a spread of other picnic dishes. Its creamy, tangy profile also pairs well with simple green vegetables.

Recipe notes & tips

• Cut the potatoes into similarly sized pieces so they finish cooking together.
• Add the vinegar to the potatoes while they are still warm.
• Fold rather than stir forcefully to keep the potato pieces intact.
• Chill the salad for a few hours before serving for a more melded flavour.
• Taste again after chilling and adjust the seasoning if needed.
• Keep the salad refrigerated until it is time to serve.

Variations

• Extra crunch: Add finely diced celery for another crisp element.
• More tang: Use red wine or apple cider vinegar for a stronger, fruitier note.
• Herb finish: Scatter chopped parsley over the salad before serving.
• More mustard: Add a little extra yellow mustard for a sharper dressing.
• Peppery twist: Add freshly ground black pepper just before serving.

Common mistakes to avoid

• Uneven pieces: Cut the potatoes to a similar size so they cook at the same pace.
• Overcooking: Check the potatoes from 8 minutes and drain as soon as they are fork-tender.
• Watery salad: Drain the potatoes thoroughly before tossing them with vinegar.
• Broken potatoes: Fold the ingredients gently instead of stirring vigorously.
• Bland dressing: Taste and adjust with salt or vinegar before chilling.
• Skipping the chill: Give the salad a few hours in the fridge so its flavours have time to meld.

How to store

Store the salad covered in the refrigerator and eat within 3–4 days. Serve it cold; avoid leaving it at room temperature for an extended period.

Frequently asked questions