Perfectly Simple Potato Salad
I love a potato salad with bells and whistles like the rest of us, but sometimes, simple is better. It is a no-frills, easy and quick recipe. I especially enjoy this at cookouts because there are often so many flavors happening. This offers a refreshing, almost palette cleansing experience. It is a very neutral recipe, if that makes sense, so it isn’t competing with everything else. Instead it provides balance. This is the potato salad that I grew up eating, so I may be biased because it reminds me of the cookouts at my grandparents house growing up. It’s something I deeply miss and hope that my kids go on to make this dish when they are grown.
I hope you try and enjoy this recipe. I would love to know, what food dish from your childhood brings about good memories? Is there a particular dish you hope to pass the transition of making on? Please share in the comments. I look forward to reading the responses!
Potato Salad
A classic summer side dish made simple. This recipe will serve a crowd.
Ingredients
- 5 lbs russet potatoes
- 2 tbsp red wine vinegar
- 1 large English cucumber
- 2 cups mayo heaping
- salt to taste
- pepper to taste
Instructions
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Wash, peel and cube potatoes
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Add cubed potatoes to a large pot and cover with water, bring to a boil
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Boil potatoes for 15-20 minutes, depending on the size of the cubes. Test done-ness with a fork
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Drain potatoes and toss with the red wine vinegar
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Let potatoes fully cool
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Wash, peel and slice cucumbers into half-moons,
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In a large mixing bowl, add in cucumbers, mayo, salt and pepper
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Fold in the cooled potatoes
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Chill for at least a few hours before serving