Red Potato Salad
This is one thing that I could eat every week if I had it on hand. I finally mastered the most delicious variation. I personally love a chunky, mayo based potato salad. One that has all the fixin’s included! That includes some crunch from the celery and a soft bite from the egg. Although this is mayo based if you choose to do mustard feel free. This does include a grainy mustard for a little bite, and some vinegar.
Before we get into this recipe there are a couple things that make it even better. It only takes about 8 simple ingredients. It can be made in 30 minutes. You can eat it as a side dish, a party dish or a snack. Enough chit chat, let’s get into the recipe!
Ingredients:
3 cups boiled red potatoes
3 boiled eggs
1 cup diced celery
1/4 cup chopped green onion
1 cup mayonnaise
2 tablespoons stone ground mustard
2 tablespoons milk
3 teaspoons black pepper
1 tablespoon salt
2 teaspoons garlic powder
Directions:
Begin by boiling 2 pots of water. Cube your red potatoes into 4 pieces each, and measure out 3 cups. Place 3 eggs into boiling water, and the 3 cups of potatoes.
Slice a celery stalk into 4 long pieces. Dice up 1 cup. Than begin to chop your green onion.
After 7.5 minutes your eggs should be hard boiled, and than after 10-12 minutes your potatoes should be done enough to stick a fork through, but don’t let them get mushy. Chop boiled eggs into small pieces, and drain and chill potatoes for 15 minutes.
In a small bowl combine mayo, mustard, milk, black pepper, salt and garlic powder.
Combine all ingredients into a large bowl and mix well. Refrigerate up to 5-7 days. Enjoy!
