Potato Salad

Potato salad is among the quickest dishes to prepare. Almost every American family has its own potato salad recipe passed down from generation to generation. Some potato salad recipes are warm, and some are cold. Other recipes use oil instead of mayonnaise.  I tried a few potato salads, and the one I’m introducing today is quite simple but delicious nevertheless.

Ingredients:
1 lb. red potatoes
2 hard-boiled eggs
1/2 cup finely chopped sweet white onion
1 cup diced celery
1/4 cup total of fresh chopped chives and parsley
Sauce ingredients:
1/4 cup mayonnaise
1/3 cup ranch dressing
1 tsp lemon juice
1 tsp salt
1/8 tsp black pepper
1 tsp sugar
1 tsp garlic powder
1 tsp honey mustard
2 tbs sweet radish

Directions:
Combine all the sauce ingredients in a bowl. Mix well and set aside.

Wash the potatoes very well if retaining their skins. I like to leave the potato skins on.

Put the potatoes in a pot of water with some salt and bring to boil. Cook potatoes until soft and tender but not mushy (about 15 to 20 minutes).

Let potatoes cool and then cut into cubes.

Peel the hard-boiled eggs and then roughly chop.
Place potatoes, celery, eggs, and chive-parley in a mixing bowl.

 Add the sauce and gently mix them well.

 

This salad can be made in advance. If doing so, refrigerator a day before. Bring potato salad out of the refrigerator to assume room temperature before serving.