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Playing Katie Lee’s All-American Potato Salad


  • 3 pounds whole, round, small potatoes
  • Salt
  • 1/4 cup mayonnaise
  • 1/4 cup chopped scallions, white and green parts
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh tarragon
  • 1 tablespoon minced fresh flat-leaf parsley
  • Juice of 1 lemon (about 3 tablespoons)
  • 1/4 teaspoon freshly ground pepper
  • Fresh cilantro leaves


Serves: 6-8


Put the potatoes in a large pot and cover with salted water. Bring to a boil, reduce the heat to a simmer, cover and cook until fork-tender, about 30 minutes. Drain and let cool completely. Slice the potatoes about 1/4-inch (6mm) thick.

In a large bowl, combine the mayonnaise, scallions, mustard, tarragon, parsley, lemon juice, 1 teaspoon salt and the pepper. Add the potatoes and toss gently to combine.

Cover and chill in the refrigerator until serving time. Serve cold, garnished with cilantro.

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