Potato salad is really up to the individual.  I usually make it with potatoes, boiled eggs, green onion and celery, but it can be very pretty with chopped up carrots or radishes or even cucumbers (no seeds), or red onion instead of green.  There’s also always bacon – what doesn’t bacon taste good with?

Potato Salad

2 lbs. potatoes, boiled, cooled, chilled and then cut into bite-sized chunks.

2 green onions, chopped

1 piece of celery, chopped

4 boiled eggs, cooled, chilled and cut into chunks.

I think that potato salad is at it’s best, cold – so I usually cook the eggs and potatoes the day before to make sure they are well chilled – it also makes for some fast last minute preparation.

Dressing

1/2 c. mayonnaise AND 2 T. vinegar

1 1/2 t. EACH dry mustard AND sugar

1/2 t. EACH salt AND freshly ground pepper

Whisk all together well and adjust flavors accordingly.  This is how I always start but sometimes, you’ll feel the need to add a little more of something.  Pour over salad, toss and garnish with green onion, parsley, paprika or bacon.

Print Friendly, PDF & Email
(Visited 40 times, 1 visits today)