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I grew up eating a certain kind of potato salad similar to the one below. However, once I grew up and learned how to cook, I started experimenting and made a salad that I really enjoyed. I made this one about a month ago when I was craving BBQ, and I needed a side to go with it. I enjoyed this one, and I hope you do too.
Easy Potato Salad
Potato salad is best served with your favorite barbecue. That's how I prefer it and I love making this during BBQ nights.
Ingredients
- 12 medium potatoes
- 2 medium eggs hardboiled
- 1 can olives diced
- 4 stalks green onions chopped
- 1 large pickle chopped
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1 dash salt to taste
- 1 dash pepper to taste
Instructions
- Boil potatoes and eggs together. I like the skin, but I know others may not. I find it’s better to remove the skin after boiling. Boil for 20 minutes and keep checking until a knife or toothpick pierces through. Drain in a colander and cut once cool enough to handle.
- Cut into the desired size pieces while still warm. Add apple cider vinegar and olive to potatoes and stir to incorporate.
- Once the potatoes are cooled, cut up the egg and veggies and add in with mayonnaise and Greek yogurt or sour cream. Add a dash of salt and pepper, then stir until well incorporated.
- This salad tastes better right after making it than it does chill, but it has mayonnaise, so if you are not eating right away, it must go into the fridge.
Nutrition
Calories: 412kcalCarbohydrates: 59gProtein: 9gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 45mgSodium: 980mgPotassium: 1427mgFiber: 9gSugar: 3gVitamin A: 393IUVitamin C: 64mgCalcium: 91mgIron: 3mg
Feedback is key!Let us know how this recipe worked out for you.