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
  • Medium pot
  • Large bowl
  • Wooden spoon
  • Strainer
  • 2 pounds potatoes, peeled or scrubbed
  • ½-¾ c mayonnaise or aïoli
  • 1 t mustard, prepared or dry
  • ½ small red onion, chopped  or  1 scallion, sliced
  • 1-2 carrots, peeled (optionally) and sliced
  • 1 cucumber, seeded and diced
  • 1 stalk celery, sliced
  • ¼ c mushrooms, diced
  • ½ c peas
  • ½ c corn
  • garnish: halved cherry tomatoes
Directions Cut the potatoes into bite-size or slightly larger pieces.

Boil the potatoes for 10-15 minutes, just until the point where you can insert a fork into a piece and it falls right off. (Overcooking will leave you with mashed potato salad).

Meanwhile, combine the mayonnaise, mustard, and onion, then stir in the vegetables.

Drain the potatoes, rinse with cold water, and shake the colander a bit to get rid of excess water.

Fold the potatoes into the vegetables.

Serve warm.

Notes This salad tastes best warm, so serve it right away or remove from the fridge half an hour before serving.

For a smoky flavor, add ½ c bacon or smoked tofu.

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Vegan potato salad