Potato salad is something I came to later in life. I never tried it as a kid and when I finally did a few years ago, I couldn’t believe what I had been missing out on.
Last weekend, the kids’ Auntie Bri Bri came to visit and when it came time to prep for dinner, both she and I agreed that it was a potato salad kind of night. Bri is one of those people who never needs to look at a recipe and can just make things, so I tasked her with making our potato salad.
One bite into their dinner, my kids and husband declared that this was the best potato salad they had ever had. And it really was. She served it warm with just potatoes and dressing, but I’ve since made this salad and it works well cold as well as with things in it like celery. I asked her to write down the recipe (ha!), and this is what I got, but despite the lack of measurements, it works.
SERVING SIZE
- 6 servings
INGREDIENTS
- 3 lbs potatoes cut into 3/4 inch cubes
- 1 cup mayo
- White wine or champagne vinegar – “enough to loosen the mayo” (side note: I measured this out to ~1 Tbsp)
- Dash of paprika
- Salt to taste
- 5 cranks of pepper
- 2 shakes of garlic powder
- 2 shakes of onion powder
- DIRECTIONS
- In large salted pot, boil potatoes (skin on) until fork tender, drain and let cool until room temp
- In bowl combine rest of ingredients
- Combine dressing with potatoes and serve immediately
- Enjoy!
