Description
Classic potato salad only requires 6 ingredients. The sauce is thick and creamy. Green pepper and yellow onion are added for crunch. It is just the way a classic potato salad should be.
Ingredients
Units
Scale
- 1 1/2 pound red skinned potatoes, scrubbed and trimmed of any bad spots
- 1 teaspoon fine sea salt
- 1/2 cup real mayonnaise (the real stuff is the only way to go here; trust me, I tried vegan mayo and it didn’t do justice)
- 2 to 3 teaspoons yellow mustard
- Salt and pepper to taste
- 1 yellow onion, finely chopped
- 1 green pepper, chopped
- TOPPINGS (optional):
- Sliced green onions
- Sliced hard boiled eggs
- Sliced radishes
Instructions
- Cut potatoes into 1 inch cubes. I do not peel my potatoes because I like the color and texture the skins offer, but you can peel yours if you want.
- Place the potatoes into a medium-sized pot, cover the potatoes with cold water, add the teaspoon salt and give the pot a good stir. Do not cover the pot with a lid, as this causes potatoes to get mushy. Allow the water to come to a boil. Reduce the potatoes to a simmer and allow to simmer uncovered for 5 to 7 minutes, or until a fork is easily removed from the potatoes.
- Drain the potatoes, but DO NOT RINSE them. Rinsing removes all the starches that help to create a creamy, thick sauce.
- Immediately transfer the hot potatoes to a large mixing bowl. Combine the mayo and mustard in a small bowl and add to the potatoes while they are still hot; this helps the potatoes to absorb the flavor of the sauce. Add the salt and pepper and stir to combine thoroughly. Taste-test and add more salt and pepper if needed.
- Once the potatoes have cooled a little, add the chopped onion and green pepper. Stir to combine. Cover and refrigerate for at least 3 hours, or until the potato salad has chilled.
- Serve with optional toppings, such as green onions, sliced hard boiled eggs, and sliced radishes.
- Store leftovers in the refrigerator for up to 3 to 4 days.
