Kuma Kitchen - POtato Salad

Looking for a delicious and easy potato salad recipe that’s perfect for your next camping adventure? Look no further! In our latest Kuma Kitchen Series, we’ll show you how to whip up a mouthwatering potato salad right at your campsite. With simple ingredients and minimal prep, you’ll be able to enjoy a satisfying and flavorful dish that’s sure to be a hit with your fellow campers.

Whether it’s a picnic, a bonfire, or a weekend getaway, this camping potato salad recipe is your go-to for a tasty outdoor meal. Don’t forget to subscribe to our YouTube channel for more camping-friendly recipes and outdoor cooking tips!


5 medium sized red potatoes
2L water
3 eggs
½ large red onion
3 dill pickles
¼ cup relish
½ cup fresh dill
1 tbsp mustard
1 cup kewpie mayo
3 tbsp pickle juice
2 tbsp apple cider vinegar
1 tbsp mustard seeds
2 tsp paprika
1 tbsp celery salt
2 tsp black pepper

Potato salad

  1. burners. One can be filled with water and lit to come up to a boil, this is going for be for boiling the eggs. Leave the other one empty for now as it will be for the potatoes.
  2. While waiting for the water to boil, wash and slice the potatoes. Quartered, then into slices no more than 1 cm thick.
  3. Add the sliced potatoes to the empty pot, and then fill with just enough water to cover the potatoes, salt the water, and turn on the burner. Once the water comes up to a boil, continue to cook for another 15 minutes and then the potatoes should be fork tender. At most 20 minutes.
  4. Once the other pot of water is boiling, add 3 eggs and boil for 10 minutes. Removing and placing into an ice bath once finished.
  5. While the potatoes and eggs cook, small dice the red onion and the pickles, and finely mince the fresh dill.
  6. Add the onion, pickles, and dill to a large bowl and continue to build the dressing by adding the relish, mayo. Mustard, apple cider vinegar, pickle juice, mustard seeds, paprika, celery salt and black pepper. Mix to combine.
  7. After the eggs have been cooled in the ice bath, peel them and slice (same quartering then slicing as the potatoes), and add into the bowl with the dressing. 
  8. Lastly, once the potatoes are fork tender, drain and add directly to the bowl, mix gently to combine everything and serve immediately. 
  9. It is delicious when served warm from the potatoes, but also keeps for a couple of days in the cooler. 

Tapping the bottom of the eggs on a cutting board lightly until you hear a “pop” before boiling, makes them much easier to peel afterwards.

Potato salad in a camp


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