Potato salad has always been a comfort food in my family. But the version I tried at Ezell’s Famous Chicken in Seattle became my favorite. This creamy side dish is a classic at the fried chicken restaurant started by Ezell Stephens and Lewis Rudd back in the 1980s.
The first time I tasted Ezell’s potato salad, I was surprised by how balanced it was. It felt creamy but not too heavy. It had a light sweetness that did not feel too strong. There was also a little tang that went perfectly with fried chicken.
In this article, I want to share my version of Ezell’s potato salad recipe. I will explain why it stands out and give you helpful tips I have learned from making it many times for family dinners, picnics, and potlucks. It is one of the best potato salad recipes I have ever made.
Table of Contents
Key Takeaways
- A Southern-Style Classic with Seattle Roots: Ezell’s potato salad is a Southern-style recipe made famous by the Seattle restaurant started by Ezell Stephens and Lewis Rudd. It blends creamy mayo, tangy mustard, and sweet pickle relish for a bold, balanced flavor.
- Potatoes Stay Firm, Not Mushy: In this Ezell’s potato salad recipe, the potatoes are cooked until they are just tender. Then they are gently mixed with the dressing, so they hold their shape and do not turn mushy like mashed potatoes.
- Ingredients Matter: Using good-quality mayonnaise, fresh mustard, and crunchy vegetables makes a big difference. The sweet pickle relish adds the perfect mix of sweetness and tang that stands out.
- Chill for the Best Taste: In this Ezell’s potato salad recipe, let the salad sit in the fridge for a few hours before serving. This gives the flavors time to blend. It tastes best cold and goes well with fried chicken, barbecue, burgers, or sandwiches.
- Store It Properly: Always keep the salad in the fridge. Eat it within three to four days to enjoy the best taste and texture.
What is Ezell’s Potato Salad?
Ezell’s potato salad is a creamy, chilled side dish served at Ezell’s Famous Chicken, a popular fried chicken spot that started in Seattle in 1984. It quickly became a local favorite, and even Oprah Winfrey named it her favorite chicken place.
This potato salad stands out because of its perfect balance. It is not too tangy or too sweet. Instead, it has a smooth, homemade taste that pairs beautifully with crispy fried chicken.
The salad has soft chunks of potato mixed with chopped hard-boiled eggs, finely diced celery, and onions. The dressing is a creamy blend of mayonnaise, yellow mustard, and sweet pickle relish. A sprinkle of paprika on top adds a pop of color and a touch of smoky flavor, making it one of the best potato salad recipes.
History and Inspiration Behind Ezell’s Recipe
Ezell Stephens and Lewis Rudd grew up in Scottsville, Texas. They shared a dream of bringing the soul food from their childhood to a wider audience. In the late 1970s, while working other jobs and attending night school, they made plans to open a restaurant.
On February 3, 1984, they opened the first Ezell’s Famous Chicken in Seattle. Their fried chicken quickly became popular, but it was not just the chicken that caught people’s attention. One of the standout side dishes was their potato salad.
This salad was inspired by the comforting dishes they remembered from family gatherings in Texas. It used simple, homemade ingredients: tender waxy potatoes, chopped hard-boiled eggs, crisp celery and onions, and a creamy dressing. The sweet pickle relish added a hint of sweetness, while a touch of vinegar brought tang.
Why This Potato Salad Stands Out
- Balanced Potato Texture: Ezell’s potato salad uses potatoes that are cut into even pieces and cooked just right. They become tender without falling apart. After boiling, they are drained and left to steam dry. This helps remove extra water so the dressing sticks better.
- Light and Creamy Dressing: The mayonnaise in the dressing is used with care. It coats the potatoes without making the salad too heavy. A bit of yellow mustard adds a tangy kick that brightens the flavor without overpowering it.
- Signature Sweetness and Tang: Sweet pickle relish gives this salad its Southern charm. It brings a balance of sweetness and acidity that makes the whole dish more interesting.
- Crunch and Creaminess in Every Bite: Finely chopped celery and onion add a fresh crunch. Chopped hard-boiled eggs bring a creamy texture and extra richness, making the salad more satisfying.
- Finishing Touches: A sprinkle of paprika on top adds color and a hint of smokiness. This small detail makes the salad look as good as it tastes.
- Better After Chilling: The salad becomes even more flavorful after it chills for a few hours. The ingredients blend beautifully, and by the next day, the taste is even better.
Ezell’s Potato Salad Recipe
6
servings15
minutes30
minutes310
kcal45
minutesKeep the screen of your device on
Ingredients for Ezell’s Potato Salad
2½ pounds 2½ pounds Yukon Gold or russet potatoes, peeled and cut into bite-sized chunks
3 hard-boiled eggs, chopped
½ cup ½ cup finely diced celery
¼ cup ¼ cup finely diced red onion
½ cup ½ cup sweet pickle relish (or finely chopped dill pickles for a less sweet version)
¾ cup ¾ cup good-quality mayonnaise (such as Duke’s or Hellmann’s)
1 teaspoon 1 tablespoon yellow mustard
1 teaspoon 1 teaspoon white vinegar
1 teaspoon 1 teaspoon sugar (optional)
Salt and black pepper, to taste
Paprika, for sprinkling
Step-by-Step Method to Make Ezell’s Potato Salad
- Boiling and Cooling the Potatoes
Peel the potatoes and cut them into equal-sized chunks. Place them in a large pot and pour in enough cold water to cover them. Add a generous pinch of salt. Bring the pot to a gentle boil over medium heat and let the potatoes cook for about ten to twelve minutes. Check for doneness by piercing a piece with a knife. It should be tender but still hold its shape.
Once cooked, drain the potatoes in a colander. Let them sit for a few minutes so the steam can escape. This helps dry them and prevents the salad from becoming watery. For quicker cooling, spread the potatoes out on a baking tray. Slightly warm potatoes absorb the dressing more easily. - Preparing the Creamy Dressing
In a large mixing bowl, whisk together mayonnaise, yellow mustard, white vinegar, and a little sugar until smooth. Add sweet pickle relish and stir until combined. If using chopped dill pickles instead, mix in a teaspoon of sugar or a splash of pickle juice to keep the flavor balanced.
Season with salt and freshly ground black pepper. Taste the dressing and adjust as needed. The flavor will seem strong at first, but it will mellow out once it mixes with the potatoes. - Chopping and Mixing the Vegetables
Chop the hard-boiled eggs into small, even pieces. Finely dice the celery and red onion so they blend well throughout the salad. To reduce the sharpness of the onion, soak it in cold water for a few minutes, then drain before adding.
Add the chopped eggs, celery, and onion to the dressing. Gently stir until everything is mixed evenly without breaking up the eggs too much. - Combining, Chilling, and Serving
Add the warm potatoes to the bowl of dressing and vegetables. Use a wooden spoon or spatula to gently fold everything together. Make sure all the potatoes are coated without crushing them. Taste the mixture and adjust the seasoning if needed.
Cover the bowl and place it in the refrigerator for at least four hours. Chilling helps the flavors blend and gives the salad the best texture. For even better results, leave it overnight.
Before serving, transfer the salad to a clean serving dish. Sprinkle paprika over the top for color. You can also add chopped parsley or dill for a fresh touch. Serve the potato salad cold with your favorite main dish.
Recipe Video
Chef’s Professional Recommendations
- Pick the Right Potatoes: Use waxy potatoes like Yukon Gold. They hold their shape well after boiling. For a creamier texture, you can mix Yukon Gold with a few starchy potatoes like russets.
- Season the Water Generously: Add plenty of salt to the boiling water. Potatoes absorb flavor as they cook, so seasoning the water helps improve the taste from the inside out.
- Dress the Potatoes While They Are Warm: Toss the potatoes with the dressing while they are still slightly warm. This helps the potatoes soak up the flavors more deeply and gives the salad a rich, even taste.
- Use Quality Mayonnaise: Choose a mayonnaise brand that tastes clean and smooth. A high-quality mayonnaise gives the salad a creamy texture without any aftertaste.
Tips for Recreating the Authentic Ezell’s Flavor
- Use Sweet Pickle Relish: Sweet pickle relish gives the salad its classic sweet and tangy flavor. If you use dill pickles instead, add a small amount of sugar or a splash of pickle juice to balance the taste.
- Keep Potato Pieces Chunky: Cut the potatoes into medium, even chunks. This keeps the texture creamy without turning into mashed potatoes. Uniform pieces also cook more evenly and hold their shape when mixed.
- Balance the Mustard: Yellow mustard adds a gentle tang and a rich color. Use just enough to brighten the dressing. One tablespoon is usually the right amount for a well-balanced flavor.
- Sprinkle Paprika on Top: Add a light sprinkle of paprika before serving. It gives the salad a warm color and a mild smoky taste. Smoked paprika works well, too, if you want a deeper flavor.
How to Serve Ezell’s Potato Salad
As a Side Dish for Barbecue or Fried Chicken
This salad tastes great with fried chicken or barbecue. The cold and creamy salad goes well with hot, crispy meat. You can put a big spoonful of the salad next to the chicken or ribs. Add a slice of pickle or a little parsley on top to make it look nice.
With Sandwiches or Burgers
The salad also tastes great with sandwiches and burgers. It adds a soft, creamy texture. It goes well with beef burgers, pulled pork, or ham sandwiches. The cold salad balances the warm meat and makes the meal more tasty.
On a Picnic or Potluck Table
You can take this salad to picnics or potlucks. Put it in a container with a lid. Keep it cold in a cooler with ice. Bring a big spoon so people can serve themselves. The salad goes well with grilled meat, corn, beans, or fruit. Many people enjoy it, and it stays fresh if kept cold.
Flavor Variations to Try
Add Chopped Pickles or Relish
You can change the flavor by using different pickles. Sweet pickle relish is the classic choice. Dill pickles give more tang. Bread and butter pickles make it sweeter. If you like spice, add some chopped pickled jalapeños or a little jalapeño relish.
Sprinkle with Fresh Herbs like Dill or Parsley
Fresh herbs make the salad taste fresher. Dill works well with potatoes and pickles. It gives a light and fresh taste. Parsley adds brightness. You can also use chives or green onions for a soft onion flavor. Add herbs right before serving so they stay green and fresh.
Add a Touch of Mustard or Paprika
If you want more tang, add more mustard. Two tablespoons give a stronger flavor. You can also use Dijon mustard for a richer taste. If you like smoky flavor, add a little smoked paprika. You can mix it into the dressing or sprinkle it on top.
Make-Ahead & Storage Tips
How Long Can You Store Potato Salad in the Fridge?
You can keep potato salad in the fridge for three to four days. Store it in a container with a tight lid. This keeps out smells from other foods. If it smells bad, looks watery, or changes color, throw it away. Always use clean spoons when serving to keep it safe.
Can You Freeze Potato Salad?
Freezing is not the best choice. Mayonnaise can separate, and potatoes can turn grainy. But if you need to freeze it, use a container that is safe for the freezer. Keep it frozen for up to one month. Let it thaw slowly in the fridge. Stir it well before serving. The texture may not be the same, so only freeze it if you have no other choice.
How to Keep It Fresh for Serving
To keep it fresh at a party or picnic, place the bowl of salad inside a bigger bowl with ice. Cover the top with foil when not in use. This helps it stay cool and clean. Do not leave the salad out for more than two hours. If it will stay out longer, divide it into smaller bowls. Keep extra salad in the fridge or a cooler and switch bowls as needed.
Nutritional Breakdown per Serving
One serving of this potato salad has about 310 calories. It contains around twenty grams of fat. The amount of saturated fat depends on the type of mayonnaise you use. Each serving has about twenty-two grams of carbohydrates and five grams of protein.
Potatoes give you fiber, vitamin C, and potassium. Eggs add protein, choline, and vitamin D. Celery and onions provide a little vitamin K and other small nutrients.
If you want to make the salad lighter, you can use plain yogurt instead of mayonnaise. You can also choose a reduced-fat mayonnaise. Just remember that the taste will change. Adding more celery and fresh herbs is another way to make it more nutritious.
Common Mistakes to Avoid
- Boiling the potatoes too long: If you cook the potatoes for too long, they soak up water and break apart when you mix the salad. Boil them only until they feel just tender when poked with a fork.
- Not adding enough seasoning: Potatoes have a plain taste. Always add salt to the water while boiling. Taste the dressing before mixing. It is easier to add salt early than to fix it later.
- Stirring too hard: If you mix the salad too roughly, the potatoes and eggs will turn mushy. Fold everything gently so the chunks stay whole.
- Skipping the chilling time: If you serve the salad right after mixing, the flavors will not blend well. Put it in the fridge for a few hours to let the taste improve.
- Letting the salad sit out too long: Do not leave the salad out of the fridge for more than two hours. Keep it cold so it stays safe to eat.
- Using too much relish or mustard: Too much relish can make the salad too sweet and watery. Too much mustard can cover the other flavors. Add both in small amounts and taste as you go.
FAQs
How to Adjust the Recipe for Larger Crowds
You can double or triple the ingredients if you need more salad. Just make sure to use a large pot for boiling the potatoes and a big bowl for mixing. Taste and adjust the seasoning as you go to keep the flavor balanced.
Can I make Ezell’s potato salad a day ahead?
Yes, you can make Ezell’s potato salad a day ahead. It gives the flavors time to blend. Keep it in the fridge in a covered container until you are ready to serve.
What type of potatoes work best for Ezell’s potato salad?
Yukon Gold potatoes are the best because they hold their shape well and stay creamy. You can also use russet potatoes if you like a softer texture, but they may break more easily.
Can I substitute mayonnaise with Greek yogurt for a healthier version?
Yes, you can use plain Greek yogurt instead of mayonnaise to lower the fat. You can also mix half yogurt and half mayonnaise. The taste will be a little different, but it still works.
How long does Ezell’s potato salad last in the fridge?
It will stay fresh in the fridge for three to four days. Keep it in a sealed container and always use a clean spoon when serving.
Can Ezell’s potato salad be frozen?
Freezing is not the best choice. The mayonnaise can separate, and the texture of the potatoes may change. If you really need to freeze it, use a freezer-safe container and eat it within one month. Thaw in the fridge and mix well before serving.
