Simple Potato Salad Recipe

Name: Simple Potato Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 pounds of potatoes (about 8 pieces medium-sized); 1 and 3/4 cups of mayonnaise or salad dressing; 1 tablespoon brown mustard; 2 teaspoon salt; 1/2 teaspoon pepper; 4-5 medium stalks celery, chopped (about 2 cups); 2 medium-sized diced onion; 2 hard-cooked eggs, chopped into bite size; 1/8 teaspoon paprika, if desired (optional)

Try this easy potato salad recipe with mustard, celery stalks, eggs, paprika, and other spices. It is delicious, cheap to make, and uses basic ingredients.

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

With approximately 100 edible varieties, it is of no wonder why potatoes are some of the most common ingredients in culinary world. It is a nightshade family just like tomatoes, eggplants, peppers, among others. Potato's origin can be traced back to Peru/Bolivia, as early as Incan civilization, who were believed to have grown the potato crop.

In this recipe, we create the simplest and the most common use of potato, that is Potato Salad. If you want to create a food to share during family events and gatherings, this is one of the most recommended as it provides larger servings that can cater to your entire family. This is cheap to make, simple, easy to follow, and of course delicious!

Interesting Facts About Potatoes

In the United States, Idaho is considered as "Potato State" due to the fact that it is one of the largest producers of potato in the country. In fact, Idaho has a potato museum which primarily shows the help potatoes bring to the state's economy in general.
Potato is a nightshade family, just like tomatoes, eggplants, tobacco, among others.
Vitamins C, K, B6 are present in potatoes. It is also a great source of potassium, phosphorus, and magnesium.
The word potato came from "patata", a Spanish word which also originated from a Carribean word "batata", which basically translates into "sweet potato".

Ingredients

2 pounds of potatoes (about 8 pieces medium-sized)
1 and 3/4 cups of mayonnaise or salad dressing
1 tablespoon brown mustard
2 teaspoon salt
1/2 teaspoon pepper
4-5 medium stalks celery, chopped (about 2 cups)
2 medium-sized diced onion
2 hard-cooked eggs, chopped into bite size
1/8 teaspoon paprika, if desired (optional)

Directions

Peel potatoes and cut them about 3/4-inch cubes.
Put the potatoes in a pan, add water enough to cover the entire potatoes. Bring to boil.
Cook potatoes for about 20-25 minutes. Occasionally check the potatoes with a fork until slightly soft and tender. It must be tender but firmer than mashed potatoes.
When potatoes are slightly tender, remove water and transfer to a pan. I used 6 quart-sized pan. Potatoes will continue to cook after removing water.
Set aside potatoes for another 15 minutes at room temperature uncovered. Before putting into fridge, cover bowl. Put the potatoes in the fridge for around two hours, before mixing the rest of the ingredients.

Tip: Make sure the potatoes are not hot prior to mixing the rest of the ingredients to prevent separation of mayonnaise.
After two hours, prepare your spices for the potato salad by mixing the mayonnaise, mustard, celery, onion, eggs, salt, pepper and paprika in a large bowl. I used 6 (sometimes 4) quarts Pyrex.
Mix all ingredients using spoon.
Add the cold potatoes and mayonnaise mixture together.
After mixing all the ingredients together, place back in fridge to rest for another 2 hours which allows the flavors to naturally combine.
Your potato salad is ready to be served! Enjoy!