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East Coast Potato Salad

East Coast Potato Salad

This potato salad is perfect for a summer BBQ or potluck. For a really great salad, sprinkle the potatoes with liquid (wine, vermouth, stock) while they’re still hot. This will prevent them from absorbing too much dressing.


  • 2 lbs new potatoes
  • ½ cup white wine
  • 1 large dill pickle
  • 6 hard-boiled eggs
  • 1 cup cooked green peas
  • ¼ cup chopped dill or herb of your choice


  • 1 pack scallions, chopped fine
  • 1 Tbsp East Coast spice blend
  • 4 Tbsp wine vinegar
  • ¼ cup dill pickle juice
  • 2 tsp salt
  • ½ cup olive oil


  1. 1

    Boil potatoes until they can be easily pierced with a knife.

  2. 2

    Drain the potatoes and lay them on a plate to cool for 5 minutes. When they’re no longer burning hot, chop them into pieces and sprinkle with wine. Let cool 30 minutes.

  3. 3

    Place all dressing ingredients, except the oil, in a large bowl and stir well. Let stand 5 minutes.

  4. 4

    Finely chop pickle and incorporate into dressing with the oil. Transfer potatoes to the bowl, with the wine that hasn't been absorbed.

  5. 5

    Stir well. Chop eggs and incorporate delicately with peas and chopped dill. Taste and add salt and pepper if needed.