UPDATE: OMG, you guys. I just made this with five red potatoes and four eggs, it made an enormous bowl. If you want a reasonable amount, try starting with three red potatoes and two eggs! (I love how I said “you guys” like there are actually people reading this. LOL)
I enjoy potato salad, but I’m not
a big fan of mustard or pickles. Last summer we visited my aunt (Susie) and she made this delicious (and a little different) potato salad. I am an engineer and I like recipes to have exact amounts. This recipe is pretty loose, so just go with it. (I didn’t note how much we used of cucumber, carrots, and celery, this was clearly the eyeball method.
Ingredients (adjust as you see fit)
- Potatoes (we used 5 red), cooked and cut into cubes
- Eggs (we used 4), cooked and chopped
- Cucumber, cubed
- Shredded Carrots
- Celery, sliced
Sauce (Ratio per Susie, multiply as needed for your amount of potato salad)
- Mayonnaise (Couple of spoonfuls)
- Yellow Mustard (Couple of squirts)
- Horseradish Sauce (~ teaspoon, more if you want more kick)
Add the sauce to the other ingredients. Mix it all together and voila! You have potato salad.
Now, for those of you needing more direction (like me) here’s how you cook your potatoes and eggs, per Better Homes and Gardens:
Cook potatoes in boiling water for 20 – 25 minutes until soft, but still firm. Peel & cut. (or leave the skin on if that’s your thing.)
Hard Boiled Eggs – cover with cold water in saucepan. Bring to boil, then reduce to simmer for 15 minutes. Drain. cover eggs in cold water for five minutes to cool.