In the not so distant past I would buy bags of organic potatoes because they were a cheap, hearty, healthy filler veggie that goes with meat or fish or anything really. They always seemed like a great idea but I could never finish a bag before they went bad. Lately I’ve been using up the whole bag every time, mostly with baked fries, but this time I went for some good ol’ potato salad. This recipe used up over half a bag and we ate every bit of it, that’s good thing. I’ll definitely be making potato salad again and again but I figure there are enough recipes/variations out there that one could make potato salad every week of their life and never use the same one twice, until you find that perfect one of course. This recipe is still a keeper and you should try it if you haven’t already. A simple (red) potato salad.
(Red) Potato Salad
Recipe grabbed from All Recipes.
- 3 lb. red potatoes, unpeeled
- 4 free range organic eggs
- 1 1/2 c. mayonnaise
- 2 T. organic whole milk (cream top if possible)
- 2 T. white vinegar
- 1/2 c. sliced green onions
- 1/2 t. sea salt
- 1/4 t. fresh ground black pepper
- 1 c. sliced celery
Boil a large pot of salted water. Add potatoes cooking until tender but still firm (around 15 minutes). Drain and cut into cubes to a size you desire. At the same time you put the eggs in a pot of cold water and bring to a boil. Once it starts boiling take off heat and cover for around 15 minutes. Remove from hot water and peel and dice. In a small bowl whisk together the mayo, milk, vinegar, onions, salt and pepper. Pour over the potatoes and mix together with eggs and celery. Cool in refrigerator for 2 hour if possible.