I Get Requests For Mine All The Time
My family loves my potato salad, and I have an easy potato salad recipe that is so simple, but oh so good. I only put in a few ingredients, so maybe some of you may not even consider it a salad, but this works for me.
And from the requests I get to bring it to get-togethers, potluck dinners, and every cookout we have, I am doing something right! In fact, I keep a supply of Take Out Boxes on hand, because the bowl will be scraped clean so that everyone can have leftovers to take home. These links are my affiliate links and if you purchase through my link, I may make a small commission to help pay expenses for the blog.
By the way, these Take Out Boxes are wonderful to have on hand because you always need them to send things home with your kids, grandkids, friends, or even neighbors. No worrying about finding a piece of plasticware the right size or wondering if you will get it back.
And these can be microwaved and then composted…Yep! The best things I ever found. I keep a supply in the pantry.
My Easy Potato Salad Recipe ( See More Easy Recipes here.)
First of all, I use the Idaho or russet potatoes. These are not supposedly the ones that are best, but they have always worked for me. Just don’t overcook them. Mashed potato salad is not what we are going for here.
I salt the potatoes as they boil in the water. I think this works best and diffuses the salt taste throughout as opposed to sprinkling and stirring later. And the amount is purely up to you. I don’t like mine salty, but under-seasoned is not good.
Don’t Overcook the Potatoes
Set a kitchen timer when your potatoes begin to boil. When you put them on your stove, put the heat on high to get them to a boil quickly. The timer is small, so put it in your pocket or apron and take it with you. Then be careful to not overcook! Potatoes have a tendency to boil over, so watch them carefully. But I also have a solution for that.
It is this Stainless Steel Boil Over Preventer. I have had mine for years. I won it at a Pampered Chef party. I was skeptical, but it works. I have no idea why, but if I put it in the bottom of the pan, the food won’t boil over. It is perfect for potatoes…..you know how they foam up when you cook them? No foam with this thing, but I don’t have any idea why. One of the great mysteries of the kitchen.
Making easy boiled eggs for my potato salad.
I have used my egg cooker to cook the eggs for my Easy Potato Salad Recipe. I’ve used mine for years but I found another if you would like to try one. Perfect eggs every time. No watching. Buzzes when done. ( Great for low carb dieters….Christmas will be here soon!) and slice those eggs with the slicer!
This potato salad is good when it is still warm from preparation, but equally as good chilled. And next day leftovers? Perfect. ( I have to hide a serving to have any leftovers, it’s that good.)
A simple and easy recipe for great potato salad. You can make it the day before and it is still wonderful.
- 4 lbs of potatoes
- 4 hard-boiled eggs
- 2 stalks celery, diced. (about 1 cup)
- 3/4 to 1 cup diced onion ( Vidalia is my favorite)
- 2 cups Hellmann's Mayonnaise
- 2 Tbsp mustard
- 1/2 to 1 tsp salt
- 1 tsp+ paprika
- Peel potatoes and cut into medium-sized pieces
- Rinse and put into large pot to boil. Be sure to put your anti-boilover disc in bottom of pot.
- Add salt and put on high to boil.
- Reduce heat and set timer for 10 mins to check doneness. Another 5 mins if not done.
- When done, drain in colander.
- In a large bowl, put in celery, onion, mustard, diced eggs. Pour in drained potatoes and stir gently. Don't mash the potatoes.
- Add Hellmann's mayonnaise, sprinkling with paprika, stirring gently.
- Pour into large dish. Decorate with paprika and egg slices. Maybe sprig of celery?
- It's ready to eat. Or cover and chill. Overnight is fine.
Serving Size:approx 1/3 cup
Amount Per Serving: Calories: 427Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 78mgSodium: 400mgCarbohydrates: 35gFiber: 4gSugar: 3gProtein: 7g