This is the classic potato salad, fool-proof every time. I use red-skinned potatoes and keep the skin on for added vitamins. You can substitute the mayonnaise with Greek yogurt for a healthier version.
Classic Potato Salad
Cooking time is for the eggs and potatoes.
Servings: 6 servings
Ingredients
- 4 cups cooked potatoes, cubed (I use red-skinned potatoes and keep the skin on)
- 1 tsp dried mustard
- ⅓ cup mayonnaise
- 1 tbsp relish
- ⅓ cup green onion, sliced
- ½ cup celery, chopped
- ¼ cup green pepper, chopped
- 2 eggs, hard boiled, diced
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp thyme
- dash of paprika as topping (optional)
- fresh parsley as topping (optional)
Instructions
- In a large prep bowl, mix dried mustard and mayonnaise.
- Add all the other ingredients except for the paprika and parsley. Mix gently.
- Transfer to your serving bowl.
- Sprinkle with paprika and fresh parsley if desired.
