Originally posted 2016-05-26 12:00:18.
I don’t know about where you are, but where I am, it’s hot. Stinking hot! That means break out the summer food! Since we don’t have pasta anymore we’ve relied on potato salad (in moderation I know 😉 ). So I thought I’d share how I make it! Just in case there is someone out there who hasn’t ever made it and could use a basic framework for it!
I have a family of 6, so our ingredient list might be bigger than what you would need! Adjust it for the amount of people you are feeding for sure or you may end up with a ton of left overs!
- 10lb bag of potatoes (boiled and drained, cubed)
- 1 cup of mayo (not miracle whip but regular egg mayo) you may need to add more, so add it as necessary to cover the salad
- half a pack of bacon, cooked and crumbled
- half an onion chopped
- one green pepper chopped
- 1 cup of cheese, small cubes
- 3 stalks of celery chopped
- 2 boiled eggs chopped
- 3 carrots chopped
- any other vegetable you enjoy! we used to do radishes but the kids find them to spicy!
The instructions are so easy, and if you boil your potatoes and put them in the fridge the night before, then you won’t heat up your house the next day boiling them! Once your potatoes are boiled, drain and put them in large bowl, stick them in the fridge until they are cool. Once they are cool, I add the mayo, as I mix the mayo into the potatoes, I drag a knife through the potatoes to make the pieces a bit smaller, of course if you chop them small before you boil them then you can skip this step haha
Now it’s time to get to chopping! Of course you can do this step while your potatoes are in the fridge, and cut down on time. Once it’s all chopped up as small as you’d like, mix it into the potato/mayo mixture. There isn’t a wait time after the potatoes are cooled, so serve it right away or stick it in the fridge until it’s dinner time! Make it the day before (if you remember) for any potlucks or outings where you need to bring food!