Lemon Mayo Potato Salad

Recipe created & provided by Chef Crusco Catering in Austin, TX


  • 2 Russett Poatato’s – peeled and cut into 1/2 inch cubes
  • 3 tbsps. Mayo
  • 1 tbsp. Mustard
  • 1 tbsp. EVOO
  • 3 tbsps. Lemon juice
  • 1 tbsp. Lemon Zest
  • Sea Salt & Fresh ground Pepper – to taste
  • 1/2 cup Green Onions – sliced thin
  • 2 Eggs – hardboiled and cut into 4 wedges/each


  1. Bring a pot of water to a boil. Once boiling, place potatoes into water and cook until fork tender (maybe 6-8 minutes). Immediately remove and place potatoes into an ice water bath.
  2. Once cool, remove and dry using papertowels. Place potatoes into a bowl and add the mayo, mustard, evoo, lemon juice/zest and season with salt and pepper.
  3. Taste and adjust seasonings as needed. If too dry or thick for example, add more lemon juice and evoo. If too thin, add more mayo and mustard.
  4. To serve, place dressed potatoes into a large serving bowl. Top with green onions and garnish with eggs and more lemon zest if wanted. Drizzle a little more evoo all over. Serve immediately with Chef Crusco’s BBQ Grilled Chicken. Enjoy!