We decided to try and grow potatoes this year. We found a “box” at lowe’s and decided, why not…
Generally we try to stay away from “white food” but since we weren’t sure it would work and maybe we could store them in the basement for later we decided to try it!
Well, it worked! It was confusing for farmer hubby but it all worked out in the end and he kept coming in the house with bowls of potatoes. Cute, adorable, just the right size for small meals.
I decided to go with the basic potato salad recipe from Better Home’s cookbook that I keep around for the “what is normal”. To my horror there was no recipe in there for potato salad… what??? So to the internet we went.
Since our potatoes were cute and adorable, i decided to cut the recipe down so we were not so enticed to eat. mayonnaise laden white foods! Feel free to double etc.
“Grandma’s” Potato Salad
I like to keep the skin on and cook the potatoes at the size I will want them in the salad.
- medium white potatoes or Yukon golds , about 1 to 1 1/2 lb, skin on and quartered
- 1.5 tablespoons white vinegar
- 2 green onions , diced (optinoal)
- 2 hard boiled eggs , peeled
- 3/4 cups mayonnaise
- 1/2 tablespoon yellow mustard
- 3/4 teaspoons celery seed
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- paprika for garnish
- Add the potatoes to a large pot of cold water and bring to a boil.
- Reduce the heat to a lightly rolling boil over medium heat.
- Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife.
- Drain and set aside until cool enough to handle.
- Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar.
- Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
- Add the green onions to the potato mixture.
- Chop hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the mayonnaise, yellow mustard, celery seed and salt and pepper.
- Fold into the potato mixture and season with more salt and pepper to taste. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
Such a tummy pleaser! Brings you back to childhood.
I like that you can adjust for the potatoes on hand
If you make this or have your own favorite version, please share!