A couple of years ago, I had homemade potato salad at a cookout in Arizona, made by one of my mom’s friends. When I asked her for the recipe, she said it was just old fashioned potato salad, nothing special. Well I’ve finally tried making homemade potato salad myself, combining a few different recipes to reproduce that salad that I remember in Arizona. I have cut back a bit on the mayonnaise to make it a little healthier, but you could bump it up by ½ cup if you prefer. The taste is fabulous, and almost unrelated to that grocery store stuff in the little plastic container. Boiling the potatoes and hard boiling the eggs did take a little preplanning, but assembly was a breeze after that. I’ll definitely be making this again and again. This homemade potato salad will be a new summer tradition at our house, perfect for Memorial Day, Fourth of July, Labor Day, and all those summer days in between.
Potato Salad
Ingredients
- 1 1/2 pounds small potatoes I like Yukon Gold
- 3 eggs
- 2 celery stalks chopped
- 1/2 cup chopped onion
- 1 cup low fat mayonnaise
- 1 tablespoon vinegar
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- paprika
Instructions
- Place the potatoes in a large stockpot and cover with water. Bring to a boil, and continue cooking for 25 minutes or until the potatoes feel cooked when you push in a fork.
- Meanwhile, cover the eggs with water in a smaller saucepan, and bring the water to a boil. Once the water boils, cover the pot and remove from the heat. Let the eggs cook in the hot water for about 12 minutes, before cooling in a bath of ice water.
- When the eggs and potatoes are done, put them into the fridge to let them cool until you are ready to assemble the salad.
- To make the salad, chop the potatoes into bite sized cubes, and the eggs into smaller cubes. I reserved part of one egg for garnish on the top.
- Next, mix the potatoes, eggs, chopped onion and chopped celery in a medium sized bowl.
- In a glass measuring cup or small bowl, mix the mayonnaise, vinegar, mustard, salt and pepper to form a dressing.
- Add the dressing to the potato mixture, and toss to coat. A little sprinkle of paprika on top and you’re ready to eat!
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