Perfect Potato Salad
Official petition to make potato salad a year long thing and not just a summer thing! So my perfect egg salad is kinda legendary and I’ve always used the same ingredients to make a potato salad version. But lately, I’ve been switching things up and making an even SIMPLER version for potatoes.
Here’s what you need:
-6 Small Russet Potatoes
-1/2 C. Mayo (this one is my fave)
-2 tsp. Yellow Mustard
-1 tsp. Salt (I use Penzey’s)
-1/2 tsp. Black Pepper
-1/4 c. Green Onion, Chopped and Divided
Here’s what to do:.
Peel potatoes and chop into tiny pieces. Boil for 10 minutes or until just under fork tender. Let cool completely.
Stir in mayo, yellow mustard, salt, black pepper, and half of the chopped green onions. Refrigerate at least 3 hours before serving.
Top with remaining green onion before serving. Stays refrigerated up to 5 days.