A few weeks ago a friend asked me for a potato salad recipe. I really couldn’t tell her what I did because I just always threw whatever I felt like together without measurements. I’ve made potato salad a couple of times since then and decided that I would write out how I made it so I could share my recipe with you.
My recipe is pretty basic. Grumpy is happy with this one in particular. He doesn’t like any of the “sweeter” recipes for potato or macaroni salad. Me, I can eat almost any way it is made!
HoneyB’s Potato Salad
5 large Yukon Gold Potatoes 1-1/2 to 2 Cups Hellmann’s Mayonnaise (this is the only kind I will use) 1-2 tablespoons dijon mustard 2 stalks celery, diced small 1/4 large vidalla onion, diced small 3-4 hard boiled eggs paprika
Boil the potatoes in generously salted water. I do this and do not add salt to my salad. When potatoes are cool, dice into small pieces. Place potatoes in mixing bowl. Add diced celery, onion and two of the hard boiled eggs, chopped. I never measure my mayonnaise or mustard so I am guesstimating what I put in the salad. I would start with a cup of mayonnaise and then continue to add more as needed to get the desired consistency you would like with your salad. I add about 1-2 tablespoons of dijon mustard with the mayonnaise. Mix until well combined. Quarter the remaining eggs and place on top of the potato salad and sprinkle with paprika. Serve & enjoy!
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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