My Lazy Everyday Potato Salad Recipe. Minimal Dicing Slicing and Chopping. Yummy, too.
Make a big batch for a gathering, or a small one to fill out your lunches.
I don't know when people stopped making simple things from scratch. Yes, it's so easy to buy a tub of rather flavorless ready to eat potato salad at the supermarket or deli, but the prices!
Potatoes are a staple of economical cooking, somehow I can't bring myself to pay several times the price of whole raw potatoes for something as simple as potato salad!
If you're not a fan of all the peeling, chopping and dicing that is usually required making many recipes, you'll love how quickly this potato salad comes together.
You can add additional optional ingredients if you like, but this is my 'Get It Done Quick' version.
I use red potatoes as they have very thin skins, and they are simply delicious. There's no need to peel them, saving you quite a bit of time in the kitchen. Adds a pretty touch of color to your potato salad, too.
Put two pounds of your red potatoes in a pot, cover with water and bring to a boil. The time required to cook them will vary according to the size of your potatoes. If your potatoes are not quite uniform in size, just cut the larger ones in half before adding to your pot so they are all done at about the same time.
The potatoes are done cooking when you can poke one with a fork and the potato will easily slide off the fork and fall back in the pot when you lift one up and give the fork a gentle shake.
While your potatoes are boiling, grab your large mixing bowl, and prepare your dressing.
Creamy Potato Salad Dressing
Grab a large mixing bowl. You're going to mix your dressing and then add the potatoes, so be sure your mixing bowl is large enough to hold it all plus give you enough room to mix it well.
Place the following into your mixing bowl
1/3 cup chopped onion - honest, this is the only thing you need to chop!
1/3 cup sweet pickle relish - yes, the kind you'd put on your hotdog.
1 1/4 cup of your favorite mayonnaise or Miracle Whip
2 teaspoons sugar
1 Tablespoon of celery seed
2 teaspoons white vinegar
2 teaspoons of yellow mustard - again, the kind you'd put on your hotdog.
1 1/4 teaspoon salt
Mix it all together until well blended. See how easy and quick it is to make your own dressing?
You can also add 1/2 cup of diced celery and a few chopped hard boiled eggs, if you'd like. I sometimes add them, sometimes don't it's delicious either way!
Put some plastic wrap on your bowl and stick it in the fridge until it's time to add your potatoes. You don't want to add them while they're really hot, it can soften your crispy onions if you do.
Drain, Cool, and Cut your Potatoes.
When your potatoes are done cooking, drain them and let them cool down. When they're cool, simply cut them in half and then into 1/4 inch slices. If they're rather large, quarter them, and then slice.
Toss them into your bowl of dressing and toss to coat the potatoes well. Transfer into a covered container to store in the fridge.
Do chill this before serving. This is best made early in the day or the day before so the flavors can develop, and will keep well in the fridge, covered, for several days.