I consider this to by my Old-Fashioned Potato Salad and I promise you will love it. Although I have another recipe I use, which is a French style potato salad I still prefer this recipe. The great thing about my Old-fashioned Potato Salad recipe is that there’s no fancy ingredients used. Simple ingredients that can be found in your pantry, is used to make this amazing salad. So you can have this Old-Fashioned Potato Salad anytime you wish.
My week has been a little stressful and I felt like some comfort food. What better than a creamy potato salad.
We have been looking for a new home for almost a year and we have finally found a home that we love. It didn’t occur to me just how stressful buying a new home can be. There are a million things to sort out and most of it will be my responsibility, that I do know already. I am a stay-at-home mum and most people, including my husband, thinks we just sit around and make ourselves pretty all day. I’m already feeling the strain and we haven’t even started packing yet. I hope I survive from now until the day we move…wish me luck! When I’m stressed I look for comfort in food and that’s not a good thing. Luckily I’m not stressed 365 days a year.
If you do make this potato salad I suggest you use waxy potatoes. Waxy potatoes have a creamy, moist, firm flesh which usually holds its shape long after it’s cooked.
Mayonnaise is definitely what adds to the creaminess of the salad together with the eggs. Not many people add eggs to potato salad but the eggs makes all the difference in creating a delicious potato salad. You can also opt for a light mayonnaise or some yogurt but if you already eating carbs then I suggest use that mayonnaise and go all the way. You can gym afterwards.
If you are crazy about potatoes like I am then you will also love my recipe for Indian Fried Potatoes
Old-Fashioned Potato Salad
- 1 kg waxy potatoes you can also use waxy baby potatoes
- 1 small red onion finely diced
- 3 large eggs hard boiled
- 1/2 cup/125ml good quality mayonnaise
- 2 tspn dijon mustard
- a little sprinkle of paprika
- few parsley leaves
- Boil your potatoes in some salted water until they are cooked. You will know they are cooked when you poke a knife though it and it slides in easily. You can cube the potatoes and then boil but I prefer boiling them whole. I cut them up once they are cool.
- Boil 3 eggs, remove the shell and set aside. I boil my eggs by adding them into a saucepan with cold water. Once it starts to boil I then turn the heat off and cover the saucepan, leaving it on the hot stove for about 10 minutes. I then take it off the stovetop and remove the shells, this way I get perfectly boiled eggs all the time. If you want soft eggs you can remove it off the hot stove a little sooner.
- Once the potatoes are cool, add in the chopped onion and the chopped eggs. Season with more salt and pepper if required. Mix in the mayonnaise and Dijon mustard. You can add more mayonnaise if your prefer. Garnish with parsley and a little sprinkle of paprika. Refrigerate until ready to serve.