Marilyn Dishes

Potato Salad is my go-to side dish in the summer. It is a great accomplishment to any. main dish!

This recipe is Parve, non-dairy, so it works with any meat or fish main dish.

I have tried many Potato Salad recipes but we really like this tried & true recipe that is the one I grew up eating.

I know it sounds simple & it is! All of the ingredients meld tighter so the flavour is delicious even though the dressing is just mayonnaise! I do add other ingredients sometimes, I like to add a couple tablespoons of sweet relish if I have it in the fridge! And fresh dill & chives are great in this!

Also, if you like mustard add some to your taste. Mix it with the mayo before adding it to the potatoes. You can kind of think of this as a delicious base recipe that you can add whatever you likest o! Cut up some dill pickles and add them, some celery for crunch, so thinly sliced radishes, some finely sliced and diced red onion. The options are endless but use this recipe as your base!!

Chill the Potato Salad thourouly before serving! I like to make it the day ahead. Leftovers can last up to 3 days stored in the refrigerator

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

6 eggs

3/4 cup real mayonnaise

1 1/2 – 2 tsp salt or to taste

optional add-ins, chopped dill, sliced chives, sweet relish, chopped dill pickles, thinly sliced radishes, chopped celery

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. 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.
7. Cut the eggs into pieces…Add the eggs to the potato & celery in the bowl
8. Add any additions like the pickles, relish, celery, chives, dill etc now
9. Add the mayo
10. Season with salt & pepper. Taste & adjust the seasoning to your taste
11. Mix well
12. I like to garnish the potato salad with chopped chives when serving
13. Once mixed together you can put it into a smaller container & store in the fridge

***I never leave the potato salad our 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!