Simple Potato Salad
A basic potato salad that will bring back summer memories. Dress it up of leave it as is!
Servings 16 people
Calories 300kcal
Cost 5.00
Equipment
- 2 Large Pots
- Mixing Bowl
- Colander
- Knife
- Spatula
- measuring cups
- Measuring Spoon
Ingredients
- 5 lbs Potatoes Red or Yukon
- 1 Dozen Eggs
- 1 ½ Cups Mayonnaise Light ok
- ¼ Cup Yellow Mustard
- ¼ Cup Chopped Dill Pickles or Dill Relish
- 2 Tbsp Dill Pickle Juice
- ½ Tbsp Sea Salt
- ½ Tbsp Pepper
- ½ Tbsp Garlic Powder
- ½ Tbsp Paprika
Instructions
- Wash potatoes
- Cut into 1-1 ½ inch chunks and put in a large pot.
- Cover with water, bring to a boil and let cook for about 7minutes. You want a fork to go into a piece of potato easily, but not fallapart. Drain quickly and rinse with ice cold water to stop the cooking process.
- While the potatoes are boiling, place eggs carefully in apot and bring to a boil for 15 minutes. Immediately rinse with cold water tobring the temperature down fast. This makes the eggs much easier to peel.
- Put the quartered potatoes in a large mixing bowl.
- Peel the eggs and chop into ¼ inch pieces and add to themixing bowl.
- The salad should look like there is a little too much mayonnaisebecause the potatoes will absorb some of it while it is cooling. This way youwon’t have a dry salad.
- If putting into a serving dish, do so now. If not, smoothout the top of the salad.
- Sprinkle some paprika for garnish
- Cover and chill the potato salad in the refrigerator for 2hours before serving.
Nutrition
Calories: 300kcal
