Homemade Potato Salad Recipe
If you want a dish that’s not too fancy or with too many ingredients, you better try this out. This recipe results into a delicious side dish or dessert that would remind you of an egg salad and potato salad in one great combination. The ingredients are so simple but when mixed together delivers a creamy, crunchy delicious potato salad. The good thing is, you can easily prepare this at home with no hassle. You can make this salad before preparing lunch or dinner because this will only take 45 minutes, and you can always proceed with preparing the main dish while it’s being chilled for 3 hours. You’ll definitely be adding this recipe to your collection. Now, here are the steps.
Ingredients
- 4 lbs Idaho potatoes (1.8 kg)
- 4 jumbo eggs, hard boiled
- 2½ cups mayonnaise (550 g)
- 4 green onions, finely chopped
- 3 stalks celery, finely chopped
- 1 tablespoon yellow mustard (15 g)
- ½ teaspoon freshly ground white pepper (2.5 g)
- 1 teaspoon kosher salt (5 g)
Instructions
- Place the potatoes in a large pot with enough water and cover. Bring to a boil and cook until tender when pricked with fork, for about 20-25 minutes. Drain and cool.
- Peel cooked potatoes and cut into small chunks. Put in a very large serving bowl or container.
- Peel and finely chop hard boiled eggs and mix into potatoes. Stir in mayonnaise, green onions, celery, mustard, white pepper and salt. Mix until well combined.
- Cover and chill in the refrigerator for 3 hours before serving.
- Serve cold and enjoy!
