To me, nothing says summer like potato salad. And with the end of my lazy summer days suddenly in sight, it seemed like the perfect thing to make to hold onto these last few days before the craziness of life sucks me back in.
I’ve made potato salad quite a few times over the years but never seem to make it the same way twice. It’s something that constantly evolves and changes, sometimes for the better, sometimes for the worse, depending on my mood, the contents of my fridge, and how willing I am to confront the needed fat to make good potato salad.
I’m happy with this recipe, although I did have spice it up a bit after it sat in the fridge overnight–it’s hard to really tell what the flavor is going to turn out like when it’s warm.
Potato Salad Recipe
Makes about 4 cups
1 lb. small potatoes (I got a medley of colors just to keep things interesting!)
2 hard boiled eggs
1/2 cup celery, minced
1/2 cup green onions, chopped
1/2 cup red onion, chopped finely
1/4 cup mayonnaise
2 tablespoons yellow mustard
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
In a large pot, bring potatoes to a boil. Cook until tender, about 15 minutes, then drain, let cool, and chop. I like to leave the skins on but peel if you prefer.
In a saucepan, bring eggs to a boil. Once boiling, continue to cook for 10 minutes, then drain, peel, and chop.
In a large bowl, combine potatoes, eggs, celery, green onions, mayo, mustard, salt, pepper, and paprika. Mix together well and refrigerate for at least one hour, preferably longer.
Do you have a favorite potato salad recipe?