Potato Salad

Simple & delicious, this Potato Salad is just so good! I make it at least a couple of times during the summer. As with almost every food, there are many recipes for potato salad but when I want a side dish that compliments the rest of the meal without overshadowing it with too strong a flavour, I make my potato salad this way!

You can add & subtract ingredients to your taste. My sister adds cut-up pickles. Sometimes I like to add radishes, but Murray has to pick them out since he doesn’t like them..so I do not add them too often!! My mom used to add green pepper & dill. So really you can use this recipe as a ‘base’ & customize it!

Here is the recipe

*** This recipe makes a lot of potato salad. I made it for a dinner party & had 2 other salads & lots of food, so there was quite a lot of Potato Salad leftover..so adjust the quantities to the # of servings you want. This made about 15 servings….a serving is a big serving spoon full!

Ingredients

3 lb potato *** I used mini potatoes & did not peel them

2 stalks celery, cut in thin slices

6 eggs

1/4 cup chives *** if you do not have chives, you can use green onions

3/4 cup real mayonnaise

1 1/2 – 2 tsp salt or to taste

chopped dill…optional if you have fresh its great in here!

pepper to taste

Method

1. Boil the potatoes. It is your choice to peel them or not. When I am using big potatoes I peel them, but this time I used mini potatoes & did not peel them. I cut large potatoes into quarters to boil, the mini ones I leave whole +++ here it is your choice if you want to cut the small potatoes in half to boil them go ahead and skip #5
2. While your potatoes are boiling, boil up the eggs. When done, remove them from the heat & let them cool. *** if I don’t have a lot of time before I want to use the eggs, I put the hot boiled eggs into some cold water to cool them enough to handle them when I want to peel them
3. When the potatoes are cooked to a soft texture, drain them & let the potatoes cool
4. Get a big bowl ready, big enough that you will be able to mix all of the ingredients together without everything falling out of the bowl!
5. When the potatoes ( small ones ) are cool enough to handle, cut them into pieces… I don’t like them cut too small so I quarter the mini potatoes. Put them into the bowl
6. Add the cut celery
7. Peel the eggs & make sure there isn’t any shell left on them, I do not like biting into food & finding egg shell……so I always rinse the egg after I peel it, then dry it off with a towel.
8. Cut the eggs into pieces, the size you cut them into is up to you…Add the eggs to the potato & celery in the bowl
9. Add the chives to the bowl
10. Add the mayo
11. Season with salt & pepper. Taste & adjust the seasoning to your taste
12. Mix well
13. I like to garnish the potato salad with chopped chives when serving
14. Once mixed together you can put it into a smaller container & store in the fridge

***I never leave the potato salad out of the fridge for more than 2 hours if you are serving it as part of a buffet. And if my potato salad gets warm sitting out I do not keep it

Enjoy!