Everything-But-The-Bagel Potato Salad

Shake out that everything bagel seasoning.

Skip to Recipe

Everything bagel anything is my jam, but this potato salad sits high at the top of the list. Unlike classic potato salads which are often loaded with mayo, rubbery hardboiled eggs, and a bit too much sugar, this version features a tangy cream cheese dressing and my favorite everything bagel toppings: capers, red onions, and dill. (I drew the line at the smoked salmon!)

Baby potatoes have a smooth buttery texture that make them ideal for this potato salad. In a pinch, you could also use Yukon gold; just cut into 1” cubes before boiling in the salted water. They may cook a little faster than the whole baby potatoes, so I recommend keeping a close eye on them. Overcooked, mushy potatoes can really sink a potato salad.

To achieve the optimal dressing consistency, room temperature, super soft cream cheese is key.  Cold cream cheese will be too stiff to coat the potatoes, even after stirring in the lemon juice. If you forget to pull the cream cheese out of the refrigerator ahead of time (as I often do), you can microwave it in 5-second intervals until it’s soft to the touch. This usually takes 10-15 seconds for me.

If you want to make this potato salad ahead, you can assemble it the day before (minus the additional everything bagel and dill on top) and store, covered, in the refrigerator. I recommend letting it come to room temperature before adding the final toppings and digging in. Any leftovers should stay good for up to 3 days.

Enjoy!

---

Everything-But-The-Bagel Potato Salad

(Serves 6)

2 lb. baby potatoes

2 tbsp. plus ¼ tsp. kosher salt, plus more

8 tbsp. (4 oz.) cream cheese, softened

4 tsp. freshly squeezed lemon juice

¼ red onion, thinly sliced

2 tbsp. capers

2 tbsp. finely chopped fresh dill, plus more for topping

1 tbsp. everything bagel seasoning, plus more for topping

Equipment: medium pot, large bowl

Instructions

Add baby potatoes to a medium pot and cover with cold water. Season with 2 tablespoons kosher salt. Bring water to a boil over medium-high heat, then reduce heat to low and simmer until a paring knife cuts through with no resistance.

Drain potatoes and spread out onto a baking sheet or plate to cool to room temperature. Slice into quarters.

In a large bowl, whisk together cream cheese, lemon juice, and ¼ teaspoon kosher salt. Add quartered potatoes and toss until coated.

Add red onion, capers, 2 tablespoons finely chopped dill, and 1 tablespoon everything bagel seasoning, and toss to combine again. Taste and season with additional salt as needed.

Serve at room temperature, topped with additional everything bagel seasoning and dill.