Five Ingredient Potato Salad


This is the recipe for my delicious, super simple potato salad. This potato salad is great as is, but you can definitely add other ingredients to spice it up. If you're like me, and hate store bought potato salad, this is the perfect recipe for you!!

I have made this same potato salad recipe for about 9 years now. I’ve made it for parties, barbecues, and for my family. Every time I’ve made it, it has been a big hit.


The first thing I do, is thoroughly wash my potatoes. Then I cut them in half the long way, then I start slicing the short way. I cut them into thin slices, maybe about ¼ inch wide. I put the potatoes into a large pot, and fill the pot with water. I put the potatoes on the stove and turn it to high heat. While I am waiting for my potatoes to boil, I boil a pot of water to make the hard boiled eggs. When the water is boiling, I start putting the eggs in. I put the eggs on a spoon and place them gently into the water on the bottom of the pot. I do this until all of the eggs are in the water. I boil my eggs for 30 minutes. When the time is up, I pour out the hot water and fill up the pot with the eggs with cold water.

At this point, my potatoes are usually done, so I go ahead and pour the potatoes into a colander to drain the water from the potatoes. Once the potatoes are drained, I pour them into a large mixing bowl. I like to let my eggs cool for longer, so while I’m waiting for that, I start chopping up my celery. I use a whole bunch of it, because it adds a lot of texture and crunch. I add my celery to the bowl with the potatoes, then I start peeling the hard boiled eggs. I slice the eggs and add them to the bowl with the other ingredients. Then I add the mayonnaise and mustard. I mix everything together until it is thoroughly combined. If you aren’t a big fan of mayonnaise, you can add less, it will just be a little drier.



Things You Can Add


Relish- Relish is the thing I personally hate most in a potato salad, but I will admit that it adds quite a bit of extra flavor and texture that some people love.

Djon Mustard- Using djon mustard instead of regular mustard adds more spice and flavor.

Red Onion- Red onion gives potato salad a nice bit of spice, and extra crunch.

Red Potatoes- I like to use red potatoes instead of golden potatoes every once in a while. While golden potatoes are creamier, red potatoes are firmer, adding some more texture to the potato salad.

Sour Cream- Add some sour cream to the potato salad to make it creamier and add more flavor.

Herbs (Parsley,Dill,Chives)- Herbs are a great way to add a more subtle, earthy flavor. Dill and chives are absolutely delicious with potatoes.


What To Serve It With


Barbecued meats- Potato salad is always a great addition to any barbecued meat dishes.

Fish- I love to serve this potato salad as a side when I make fish. Especially fish like salmon and cod.

Hamburgers- This potato salad is also a great side to hamburgers.




Ingredients


10 large golden potatoes

10 eggs

1 bunch of celery

2 cups mayonnaise

1 cup mustard


Instructions


  1. Start by bringing a large pot of water to boil. While you’re waiting for the water to boil, start slicing the potatoes. Cut the potatoes in half, the long way, and slice the halves into thin slices, slicing the short way.

  2. Add the potatoes to the boiling water, and boil them until soft.

  3. Bring another pot of water to a boil, and add ten eggs. Boil the eggs for about 30 minutes. Pour the boiling water out, and fill it with cold water to cool down the eggs. Set the eggs aside to cool, and start chopping the celery.

  4. Once the potatoes are soft, drain them, then add them to a large bowl. Add the celery to the same bowl.

  5. Once the eggs are cool, peel them, then cut them into slices. Add the sliced eggs to the large bowl.

  6. Add the mustard and mayonnaise, and mix together until everything is well combined.

  7. Cover and refrigerate for at least 3 hours before serving.