Mom’s Potato Salad

by: Chef Matt Chatfield

Compatible Wolf Appliances:


For decades potato salad has been a staple side dish to bring for a gathering of family and friends. Add or subtract ingredients based on specific preferences to try something new.

Prep Time
Cook Time



Rack Position

Perforated Pan
Position - 2
Solid Pan
Position - 1


  • 8 cups yukon gold potatoes, peeled and cubed 3/4 inch
  • 4 hard-boiled large eggs, chopped
  • 4 celery ribs, medium dice
  • 1/2 cup green onion, tops only and chopped
  • 3/4 cup sour cream
  • 1 1/4 cups mayonnaise
  • 1/4 cup vinegar
  • 1/4 cup sugar
  • 2 teaspoons dijon mustard
  • 2 teaspoons Kosher salt
  • 1/2 teaspoon pepper
  • 3-4 tablespoons fresh parsley, chopped


Place potatoes in the perforated pan for the Wolf Convection Steam Oven in rack position 2. Place the solid pan underneath the perforated pan in rack position 1 to catch any drippings. Set the Wolf Convection Steam Oven to Steam Mode at 210°F and cook for about 22 minutes or until tender. When there are 19 minutes remaining, add the eggs to the pan with the potatoes. When the cooking process is complete, remove the pan from the Wolf Convection Steam Oven and let the potatoes cool for 15 minutes in the refrigerator.

Shock the eggs in a bowl of ice water for 1 minute, peel immediately, and then set aside.

Place the potatoes in a large bowl and add the eggs, celery, onions, and parsley.

In a small bowl, combine the remaining ingredients. Stir about ¾ of the dressing into the potato mixture to make sure it does not get over-dressed. Feel free to add more dressing if a creamier potato salad is preferred. Cover and refrigerate at least 1 hour before serving. Garnish with chopped parsley for color and flavor.