Mom’s Simplest, Tasty Potato Salad

December 25, 2008 § 1 Comment


This potato salad is so simple, it’s hard to believe that a sack of potatoes and a handful of greens are literally just a few minutes prep-time away from a delicious potato salad–one that my family dishes up for seconds (and devours for leftovers).

2-3 lbs. Yukon gold potatoes
1 can black olives, drained and thoroughly rinsed
6 scallions, chopped
sea salt, black pepper
several tablespoons real mayonnaise (no Miracle Whip!)
2-3 teaspoons dijon mustard, to taste


1. Heat a large pot of water on the stove and bring to a boil.  Meanwhile, cut medium/large potatoes into quarters and small potatoes in half.

2. Once the water is boiling, put potato cubes into water and cook for approx. 10-15 minutes.  You should be able to stick a fork in each potato, but the potato should still be firm, or as my grandpa used to say, a little al dente!

3.  Once the potatoes are cooked, drain and cool off with cold water from the tap.  Refrigerate for at least 2 hours.

4.  After the potatoes have totally cooled, cut up potato wedges into bite-sized chunks.  In a large bowl, place potatoes and chopped scallions and whole olives.  For starters, add 2 giant spoonfuls of mayo and gently mix.  Season with a generous amount of pepper and sprinkle with salt to taste.  Add mayo and mustard until it reaches the consistancy you like.  Chill until ready to serve.

Diet Notes: nut-free, gluten-free


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