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 Recipe: Potato Salad
This sort of "everything but the kitchen sink" potato salad is
perfect for a picnic or buffet.
| Yield |
8 servings |
| Time |
30 minutes |
| Tools |
- Large saucepan
- Wooden spoon
- Strainer
- Large bowl
|
| Ingredients |
- 2 pounds potatoes, peeled or scrubbed
- 4 hard-boiled eggs (optional), chopped
- ½-¾ c mayonnaise (regular or vegan)
- 1 t mustard, prepared or dry
- ½ small red onion, chopped OR 1 scallion, sliced
- 1-2 carrots, peeled (optionally) and chopped
- 1 cucumber, seeded and chopped
- 1 stalk celery, chopped
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| Directions |
Cut the potatoes into bite-size or slightly larger pieces. Boil the potatoes for 15-20 minutes, just until the point where you insert a fork and the potato falls off (overcooking can leave you with mashed potato salad). While the potatoes are cooking, mix the mayonnaise, mustard, and onion. Prepare the vegetables and stir them into the mayonnaise mixture. Drain the potatoes, rinse with cold water, and fold them into the vegetables along with the optional eggs. Serve warm.
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| Notes |
This salad tastes best warm, so serve it right away or remove from the fridge half an hour before serving. |
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