A classic potato salad recipe that will be your barbecue and pot luck supper staple. Includes variations so you can customize to fit all your taste preferences!
Tip: One favorite has crunchy vegetables and diced dill pickles, a summer favorite often feature garden peas and carrots. A creamy dressing, hard cooked eggs and a paprika garnish are staples!
Equipment
- Large saucepan
- Large bowl
- Whisk
- Small bowl
Ingredients
- 1.5 lbs Little Potatoes
Crunchy & Creamy Version:
- 3 eggs, hard boiled and coarsely chopped
- 3 green onions, sliced
- 2 stalks celery, sliced
- 1 bunch radishes, sliced
- 1/2 cup dill pickles, diced
- 1/4 cup fresh parsley, chopped
Peas & Carrots Version:
- 3 eggs, hard boiled and coarsely chopped
- 1 cup fresh or frozen green peas, lightly cooked
- 1 cup carrot, shredded
- 1/2 cup purple onion, diced
- (For garnish) fresh pea shoots
Dressing:
- 1 cup mayonnaise
- 1 Tbsp red, white, or cider vinegar
- 1 Tbsp Dijon mustard
- 1 dash hot pepper sauce
- (To taste) salt and fresh ground pepper
- (To garnish) paprika
Instructions
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Step 1
Slice the Little Potatoes in half and place in a pot, with the eggs, cover with cold water, and bring to a boil.
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Step 2
Cook 10 to 15 minutes until soft when pierced with a fork.
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Step 3
Strain water and let potatoes and eggs cool.
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Step 4
Prepare the vegetables as directed for the variation chosen—either crunchy and creamy or peas and carrots version.
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Step 5
Peel and coarsely chop hard cooked eggs.
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Step 6
Place all ingredients for the preferred version in a large salad bowl.
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Make the Dressing:
Whisk mayonnaise, vinegar, Dijon and hot sauce, if using, in a small bowl.
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Step 8
Add salt and pepper to taste.
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Step 9
Stir gently to combine all ingredients.
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Step 10
Place in refrigerator to allow the flavours to mellow for about two hours before serving.
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Step 11
Garnish with a dusting of paprika.
