Baltimore Summer Potato Salad

2 1/2 lbs boiled “baby” red potatoes, halved
2 cobs worth of corn kernels
1 small onion, chopped
8 cornichons, chopped
1/4 cup mayonnaise
1/2-1 tablespoons Old Bay
freshly ground black pepper

Toss the corn, onion, cornichons and potato together in a medium bowl. In a small bowl, whisk together the mayo and Old Bay. Drizzle over the potato mixture. Stir to evenly coat. Serve at room temperature.

My thoughts:

Old Bay, potato salad and fresh corn. The hallmarks of a Baltimore summer along with steamed crabs and humidity. I guess I could have put crab in it really drive the point home but like most natives, I don’t like to take away from the taste of the crab or use a lot of filler. Instead, I served this with steamed crabs. Normally I don’t serve anything with steamed crabs but I had a special request. I liked how the potato salad came out, good crunch and sweetness from the corn and just a hint of pickle.


  1. This sounds really good. Maybe Chris and I can take it in our lunches next week. Would you believe that we've NEVER owned Old Bay? Usually I use celery salt if a recipe calls for it, thanks to your investigative tasting that one time, but I might just have to invest in a tin. How shameful, native Baltimoreans without Old Bay.

  2. No Old Bay?? I have little tins and a huge Costco-sized container.

  3. I made this and loved it! I had the Old Bay Garlic and Herb. My new favorite!

  4. Stupid question but is the corn raw or cooked?

  5. The Urban Peasant

    I really enjoy finding new uses for Old Bay. This one is great!