Potato salad is one of my favorite comfort foods… it reminds me of summer and backyard BBQs. It is made from humble ingredients but it actually take a good amount of effort to make. Nothing fancy here, this recipe is mostly mayonnaise based, with a little bit of yellow mustard. I recently made a grilled potato salad if you are looking for something a bit lighter and more modern.
I boil my potatoes with the skin on, once they are fork tender you can strain and the peels slip right off. It is a lot less effort than peeling before boiling in my opinion!
This is a very simple recipe, you can definitely customize it to your taste. A lot of potato salads call for pickles, or bell pepper and I am sure they would be great additions.
AuthorShannon
In a large pot cover potatoes with water. Add 1 tsp salt. Bring to a boil and then reduce to a simmer. Simmer for 20 minutes or until fork tender.
When potatoes are cool enough to be handled, peel by hand. Allow to completely cool and cut into bite size pieces.
In a large bowl combine potatoes, celery, hard boiled egg, green onion, mustard, salt, pepper, and dill.
Refrigerate overnight for best flavor.
Ingredients
Directions
In a large pot cover potatoes with water. Add 1 tsp salt. Bring to a boil and then reduce to a simmer. Simmer for 20 minutes or until fork tender.
When potatoes are cool enough to be handled, peel by hand. Allow to completely cool and cut into bite size pieces.
In a large bowl combine potatoes, celery, hard boiled egg, green onion, mustard, salt, pepper, and dill.
Refrigerate overnight for best flavor.
