So many recipes for potato salad but this one is so simple and so good. It is my go to recipe. If you like your potato salad fresh, warm, and not swimming in mayo, you need to try this one!
To start out simply put cut potatoes, an egg or 2 (depending on how much you are making), on to boil. The best potatoes to use are white or red. Russet potatoes will get real mushy, so are not really good for potato salad.
While these boil for 30 minutes (until potatoes are fork tender) chop up some celery, onion, and parsley. Put those in your bowl.
After the potatoes are done, drain and let cool for 30 minutes so you can peel the potatoes and eggs. Cut into chunks and add to your bowl. Drizzle a little olive oil over the top, add salt, pepper and mix. Then stir in just enough mayo to hold it together.
That’s it! Taste to see if it needs more salt and pepper and serve this warm. It will keep for a couple days in fridge, but it is soooo good when it is still a little warm.
Best Potato Salad Recipe:
~3-6 Red or White Potatoes
~1/2 to 1 stalk of celery chopped
~1/4 to 1/2 onion chopped
~2 T fresh parsley chopped
~1-2 T Olive Oil
~1/3 Cup Mayonnaise
Boil Potatoes and Egg(s). Put chopped celery, onion and parsley in bowl. When potatoes are soft allow to cool, and then cut in chunks and add to the bowl. Peel egg(s) chop and add to bowl.
Drizzle Olive Oil over the top and mayo. Add salt and pepper,
Stir to combine. Add more salt and pepper to taste.
Serve warm. Will keep in fridge for 2 days, but this is best served a little warm.