By Anne Payne

Very few potato salad recipes “hold the onions,” but mine does.  Mine is simple and flavorful, in my opinion.  Here it goes . . .

 

Equipment:

1 pot w/lid to boil potatoes

1 pan w/lid to boil eggs

1 colander (to drain potatoes)

1 large cooking spoon

Measuring cup

 

Ingredients:

1-5 lb sack small, red potatoes

7 boiled, cooled eggs, chopped

Vinegar to add to boiling eggs

Salt (I use sea salt.)

Water

1/3 jar mustard

3/4 jar mayonnaise, fat free

Paprika to sprinkle on top

 

1/4 c. chopped pickles, optional

1/4 chopped celery, optional

1/4 c. chopped olives, optional

 

Boil eggs. Cool with cold-water bath, first dumping hot water. Set aside.  Wash potatoes in colander.  There is no need to peel unless desired.  Place in large pot with large amount of water.  Salt.  Cover and boil over medium heat about 40 minutes.

Drain in colander and cool.

 

As you place cooled potatoes in bowl, cut them in half or fourths. Then, add the mayo and mustard on top of cooled potatoes and stir well. Taste to desired strength wanted of mustard or mayo.  Add optional chopped pickles, celery, and olives, as desired, but optional.

I do NOT add pickles, celery, or olives.  Sprinkle with paprika.

Chill in fridge before serving.

No onions in this potato salad!