Potato Salad

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Potatoes are a staple in our home; we just love them in every shape and form.  Although a highlight in all our summer meals, it is made frequently throughout the year due to its simplicity which is made with simple ingredients. We get requests for it all the time or are asked to make extra so it can be packed up in a goodie pack for our guests to take home. It is simple and easy to prepare and leftovers if any can stay in the fridge for up to 5 days (as if this ever happens). Potato salad is a comfort food in our home that pairs well with whatever we’re BBQ-ing or grilling and is a must have on the menu for picnics.

INGREDIENTS

5 lbs of potatoes

1 ½ to 2 cups of mayonnaise

1 tsp salt

1 tsp pepper

1 tbsp paprika (optional)

1 to 2 tbsp yellow mustard

1 finely chopped medium onion

1 finely chopped celery stalk

1 to 2 tsp dried parsley or ¼ cup finely chopped fresh parsley

4 chopped hard-boiled egg (optional)

DIRECTIONS

1.       Place washed and cleaned potatoes into a deep stock pot covering them with about an inch of water. Bring the water to a boil and let cook until fork tender which is approximately 30 minutes from boiling.

2.       While the potatoes are still slightly warm, peel the skins off and cut the potatoes in cubes and let them cool completely before attempting to add anything to them; especially mayonnaise.

3.       Combine all ingredients into a bowl and mix well together. The wonderful thing about this recipe is that you can make it your very own by adjusting the ingredients, adding more or less seasoning depending on your tastes. You can omit the paprika if you wish but we add it for flavour and to give the salad a nice tasty colour. Refrigerate for a few hours before serving so that the flavours develop.