Super quick potato salad for two
Homemade organic potato salad for two in just fifteen minutes from scratch!
That's right! You can throw this simple, old-fashioned potato salad together in fifteen minutes.
Its delightful combination of still warm potatoes and crunchy cold vegetables is just like my mom used to make on a summer eve. Satisfies the palate and the tummy.
Don't expect leftovers! Part of what makes it so quick is that it's just enough for two.
Later on this page, I include all the ingredients you need to store in your pantry and refrigerator to ensure you can whip this easy potato salad up any time you have a hankering for it.
Take a quick poll
How do you like your potato salad dressed?
How do you like your potato salad dressed?
Tangy-sweet or sour cream and mustard? If it's potato salad, I love it, however it is dressed.
I was raised on potato salad swimming just a bit in a tangy-sweet milky/mayo dressing, but lots of folks prefer a thicker sour-cream dressing. Some like theirs with mustard.
What do you prefer?
To make this salad fast, start with a BIG bowl
One reason I can whip this salad up in 15 minutes: I use oversized bowls for everything so I don't have to slow down and worry about spills.
With a handy, deep set like this one, you can throw almost any dish together fast.
But I have one more bowl trick up my sleeve, and that is a 7-quart stainless steel bowl. I can get wild fast tossing a salad together in that because it's so big.
Fifteen Minute Potato Salad Recipe for Two
For an impromptu picnic, or whenever you get a hankering for good old-fashioned potato salad, and your mom's not around, try this recipe.
Optionally, add texture with finely chopped curly kale, change it up with a sprinkling of fresh dill, or pair with this delicious Kale, Carrot and Avocado Salad from Whole Foods. It's so good!
I make this salad with all organic ingredients because organic growing methods are better for the soil, better for our air and water supplies, better for the plants and other creatures, and most importantly, better for the farmhands working in them.
What's more, the trace minerals and good soil bacteria available in organic fields may be healthier for us than food from pesticide-ridden, and quite often genetically modified conventional farming methods.
Prep Time: 5
Total Time: 15
- 15 -16 ounces potatoes - Any small firm potatoes will do
- 1/2 t sea salt
- 1 stalk celery
- 1/2 bunch green onions
- 1 large red radish
- 1 T Woodstock Farms organic sweet relish
- 1 hard-boiled egg diced - optional
- Uber quick dressing (recipe follows)
- Set 3 C water to boiling in a large saucepan.
- While the water is heating, throw all the vegetables into a large mixing bowl and wash under cold, running water. Drain.
- If using new potatoes, slice in half; if using larger potatoes, quarter them or cut to large bite-size pieces.
- When water is boiling, add the salt and slowly add the potatoes, so boiling does not stop. I use a large slotted spoon and gently lower them into the water, careful not to splash.
- While the potatoes boil, chop the onion and celery, thinly slice the radishes and mix the dressing. Set vegetables and dressing aside.
- When potatoes are fork-tender but not mushy, remove from heat, drain (I drain into my 4-quart Pyrex measuring cup and save the nutrient-rich liquid for soups or cooking rice).
- Rinse gently and quickly under tap water to cool them just a bit, not more than 5-10 seconds.
- Pour potatoes into a mixing bowl, add veggies, relish and dressing, mix quickly, crumble the egg, if using, on top and serve while still warm. Alternatively, drop the salad into a LunchBot like the one above and pack for an impromptu picnic.
To reduce prep time, wash vegetables before storage; then they'll need only a quick rinse and scrub on cooking day.
Add this uber quick dressing
This dressing takes only seconds to mix and is just right for potato salad for two.
- 2 T organic milk
- 1/4 C Spectrum organic mayonnaise
- 2 t organic raw or turbinado sugar
- 1/2 t sea salt
- Grind pepper to taste
- 1 -1/2 t 365 Organic Apple Cider Vinegar
- Combine all ingredients and whisk till smooth, ten to twenty seconds.
- Pour over potato salad.
Make this potato salad ahead
The flavors mingle and deepen when the salad is refrigerated for a few hours. I've made it ahead as much as 48 hours, but it rarely lasts that long at our house.
Tote your picnic salad in a leach-free stainless steel LunchBot
Safe, portable and lightweight, LunchBots make handy picnic food carriers.
We are working to eliminate plastic from our household for lots of reasons. One of those is safety. We want to tote our food in non-leaching containers.
We tried glass, but the weight, coupled with the risk of breakage proved a stumbling block. Then I discovered LunchBots. I've looked at lots of stainless options, and LunchBots meet our needs best. They're lightweight, hold a lot more than you'd think by their size, are leach-free, lead-free food-grade stainless steel.
A big plus is that LunchBots claims the Chinese workers who manufacture their products are unionized (That's more than we can say for many Americans today!) and enjoy excellent working conditions.
I'd like to see some Fair Trade certification around that to be sure, but I'm glad to know the company is aware of the concern.
Keep these items in your pantry and fridge
So you're always ready for an impromptu picnic, or just because you're hungry for potato salad, keep your pantry and fridge stocked with these items, and you've got tater salad, as my dad always called it, in less than twenty minutes.
- Fresh potatoes, small new potatoes are easiest because they require the least amount of prep time
- Celery (substitute baby bok choy ribs in a pinch for similar crunch)
- Onion, green onions or red are prettiest, but any onion will do
- Radishes (substitute grated carrot or diced red or orange bell pepper)
- Boiled egg (optional)
- Curly kale (optional)
- Sweet pickle relish
- Milk or cream (substitute yogurt or whey)
- Apple cider vinegar
- Raw sugar (substitute agave nectar, which mixes in quickly, unlike honey)
Thank you for stopping by. I'd love to hear what memories potato salad conjures for you, and if you try this recipe, let me know how it turns out and how you tweaked it. We all tweak recipes, right? I seldom follow every step exactly. Do you?
© 2011 Kathryn Grace