We’ve been serving this classic, no-fuss potato salad at Maryhill for more than 30 years. The recipe was originally created by longtime Maryhill employee Pat Perry, who also started the café at the museum in the early 1980s. Since then it’s always been on the menu and has become a favorite of visitors, staff and volunteers – some of whom have been known to make special trips to the museum just to satisfy a craving.

Café staff prepares a batch from scratch daily to accompany sandwiches.

“It is a little time consuming, but it’s worth it,” says Jacque Francois, Event and Visitor Services Manager. “It’s one of the most popular things on the menu and if it’s a busy day, we sell out. We even have people who come in and want to take some to go, so we’ll put together a takeout container for them.”

We’re delighted to share the recipe here, so you can bring a little Maryhill to your backyard Memorial Day celebrations, wherever you may be.

Maryhill Potato Salad (serves 6-8)
6 potatoes (Russett)
6 eggs
1/2 of a 16 oz jar of capers, drained
1/2 diced red onion
2 cups real mayonnaise
1 1/2 T coarse ground pepper

1. Boil potatoes whole, unpeeled until just cooked; drain, cool and chunk.
2. Hard boil the eggs, peel and dice.
3. In a large bowl, gently combine potatoes, eggs, and red onion. Add capers, mayo and course ground pepper.
4. Mix everything together well. This is important, as the egg yolk needs to be incorporated. The secret is to mix the whole thing with your hands. Make sure the egg is nice and mixed up, but don’t over mix. (We use gloves.)

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