I recently made some potato salad for a late summer meal of ribs and corn on the cob. The recipe is below. It is usually made during the summer but it can be made all year round if you like it. It’s easy and quick and delicious! That’s my kind of meal!
The ingredients below can be increased according to how many potatoes you are using and for how many people. I made this for two people which lasted a couple of days.
Ingredients:
- Red potatoes or any kind of potatoes (I used 12-16 of the small mixed potatoes in a one lb bag)
- Mayo 1-2 tbs (I used Hellman’s)
- Chopped onion (2-3 tbs)
- Chopped pepper 1 small or 2-3 tbs (any color – I used orange or red) Save a few strips of pepper for topping
- White vinegar 2-3 tbs or more or less to taste
- Hard boiled eggs (1-2)
- Season with salt, pepper, and just the top with paprika
Directions:
- Boil potatoes until tender with pierce of fork (don’t overcook or they will be mushy)
- Drain and cool in refrigerator for a hour
- Chop to the size you would like them to be (with the small potatoes I cut them in halves or quarters)
- Add mayo, onions, peppers, and vinegar
- Slice eggs and save 4 rings for the top, chop rest and add to mixture above.
- Add salt, pepper to taste
- Top with sliced eggs and pepper strips and sprinkle with paprika
My husband loves this dish and always asks for it a few times during the summer. I made it late this summer just for him. I enjoy it too! Hope you and your family will also!
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