I know late February is an odd time to be posting a potato salad recipe, but there are a few reasons I'm posting it now. One, it's totally delicious! It's the potato salad my mom made all the time when I was growing up, and it's one of my favorite foods from childhood. Two, I'm so tired of winter that I've decided we need to start eating like it's summer again, so we've been chowing down on burgers and fried chicken and whatever fresh fruit I can dig up at the grocery store. I served this potato salad with those delicious baked chicken wings I shared earlier this week, and I almost convinced myself that it was summer again. :) Third, I'm actually terrible about posting seasonal recipes at the right time, so maybe we can just consider this my getting a head start on summer recipes.
Whatever the reason for making it, this potato salad is always a hit! It has a great combination of textures and flavors, and it's one of my favorite things to eat. It's pretty durable, too, and I like that I can make a batch early in the week and we can munch on it for several days. Anything to make dinner time easier, right? If you like potato salad, you definitely need to try this one. It's the best!
Basic Potato Salad
6 large russet potatoes, baked and cooled
4 large boiled eggs, peeled and chopped
1/2 cup chopped celery
1/2 cup chopped olives
1/4 cup chopped green onions
1 cup mayonnaise (I like the kind with olive oil)
1-2 tablespoons yellow mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
Chop the potatoes into 1/2 inch cubes. Add the potatoes, eggs, celery, olives, and green onions to a large bowl. In a small bowl or measuring cup, whisk together the mayonnaise, mustard, salt, and pepper. Pour the mayonnaise mixture over the potatoes and toss to coat. Sprinkle with paprika and toss again. Store covered in the refrigerator for up to a week.