Easy Potato Salad Recipe by My Western Heart

Easy Potato Salad Recipe

Nothing says picnic like homemade potato salad. I don’t know

about you, but I love a good picnic. For this holiday weekend,

we will be packing up the horses and heading out on the trail,

but before we start our ride we will sit down and have a yummy

picnic.

I like to give our horses time to settle into a new place

before riding, so this a good opportunity not only to do that but

eat some good food before hitting the trail, like yummy potato salad.

I have had to recreate this recipe with measurements, as it has been passed

down from my sister by watching. Feel free to adjust ingredients to taste.

Ingredients for Easy Potato Salad 

7-8 large russet potatoes

6-7 farm fresh eggs, hard boiled

6 stalks of fresh green celery

9 green onions (whites only)

2 cup of mayo, I use Best Foods aka Helman’s

A generous ¼ cup of French’s yellow mustard

Salt & Pepper to taste

How to make potato salad 

Cut potatoes into quarters, leave skin on and add to a pot of fresh boiling water, cook until soft. Put in fridge to cool. When completely cooled, peel the skin off and add it to the chicken scrap bucket or to your compost bin

Hard boil eggs put in fridge to cool. Once cooled peel and chop into chunks.

Meanwhile, cut up celery into small pieces and cut green onions, white part only.

Once potatoes are peeled, cut into smaller bite-size pieces, add to the bowl, add chopped eggs, fresh celery, and green onions. Mix together.

Add mayonnaise and mustard, salt and pepper to taste. Put in the fridge to cool.

At this point, I suggest you try your potato salad and adjust according to your taste. I usually find I want a little more mayo, as it tends to absorb into the potatoes, and I always seem to add a little more salt and pepper. Mustard if needed

 When you give this recipe a try, let me know in the comments below how it goes or if you have a question, please ask!

♥ Lisa