Simple & Light Potato Salad
#vegetarian #family-friendly
Prep Time: 25 min.
Total Time: 55 min.
Ingredients
5 medium potatoes
1 cup thinly sliced celery, a few stalks
1 medium red onion
2 hard-boiled eggs
Dressing:
2 Tbsp mayonnaise
1 tsp sherry or white wine vinegar
¼ tsp sugar
½ Tbsp dijon mustard
Salt & pepper, to taste
Cooking Steps
Prep Ingredients
Peel and dice 5 medium potatoes into desired-sized pieces. *I like chunkier potato salad so I cut each potato into 1-1 ½ in. (2.5-3.5 cm) pieces*. Thinly slice celery stalks to yield 1 cup (about 2-3 stalks). Roughly dice 1 medium red onion. Hard boil 2 eggs.
Cook Potatoes
Fill a pot with salted water and add potatoes. Bring to a boil. Reduce heat to low and simmer for about 8-12 min, or until the potatoes are fork-tender. Drain and set aside to cool slightly.
Make Dressing
In a large bowl, whisk together 2 Tbsp mayonnaise, 1 tsp sherry or white wine vinegar, ¼ tsp sugar, ½ Tbsp dijon mustard, and salt & pepper, to taste.
Combine Ingredients
Gently combine potatoes, celery, red onion, and hard-boiled eggs. Tip: Refrigerate for at least 30 minutes to get maximum flavor! Serve!