Classic Potato Salad - Quick & Easy Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: russet potatoes

Sweet potatoes are more nutritious.

Start by rinsing potatoes and add them to a pot to a low boil. Cover and simmer for about 1 hour, until they are easily pierced with a fork or knife.

You can boil eggs at the same time, but just for 10 minutes. Allow them to cool down afterward. Peel and roughly chop eggs.

Remove and allow potatoes to cool down for 5 or 10 minutes until you can peel them. Potatoes are easier to peel when cooked.

Roughly break apart or slice peeled potatoes into bite-sized pieces. Add to a large bowl.

Chop half an onion and one whole rib of celery. I like to chop these a little on the fine side -- not too chunky. It's just my preference.

Now time to bring it all together. Add chopped veggies and egg to the bowl.

Add 2 tablespoons of pickle relish, a tablespoon of any fave mustard, and 3/4 cup of mayo.

Okay to add a couple tablespoons of mayo at a time to reach desired creaminess. Mix as you go and give a quick taste as you add relish, mustard, and mayo.

Finally, add a little salt and pepper. Again, taste and adjust amounts to your liking.

Mix well, cover, and refrigerate until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens