It’s Summer Anytime with Hal’s Easy Potato Salad Recipe

ready to eat

Hal’s Easy Potato Salad Recipe

2 lbs. potatoes (I leave the skin on)

1/2 a green pepper chopped

1 small red onion chopped

1 cup shredded carrots

1 1/2 cups mayonnaise (I use Hellmann’s Low Fat Mayonnaise)

1 tablespoon spicy mustard

1 tablespoon Oregano leaves (optional)

1 tablespoon spicy mustard

potatoes in pot strainer

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Before boiling the potatoes cut larger ones into pieces or halves, so that all potatoes whole and pieces are about the same size.  Boil potatoes in a pot for 15 to 20 minutes until they are tender when you stick them with a fork.   Drain and cool.

I place the potatoes in my refrigerator over night and mix them with the other ingredients the following day.

On the following day I chop the potatoes into small pieces about 1/2 inch squares and put them in a mixing bowl.  I leave the skin on but it is easy to remove the skin at this point.

cutting potatoes veggies

Measure the other ingredients into your measuring cup.  Mix the potatoes and dry ingredients in the bowl, thoroughly.  After the spices and vegetables are mixed, then add the mayonnaise and mustard, mixing it all together to completion.  It is ready to eat or be put away in the refrigerator till it is time to eat it.  Somehow potato salad always seems to taste better after it has had a chance to sit in the refrigerator for a day or so.  Maybe it gives the potatoes time to soak in some of the other flavors.

Salt and pepper to taste.
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1 comment for “It’s Summer Anytime with Hal’s Easy Potato Salad Recipe

  1. Chris Chianese
    October 27, 2009 at 9:42 pm

    Hal,
    Looks delicious, thanks.

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