Easy Potato Salad-Recipe

Despite the fact that the colors of this potato salad picture look remarkably like the colors of my high school mascot-yellow and green (Go Andes!)-they have nothing to do with each other. As many different ways as I tried to get the lighting to reflect differently, so it wouldn’t look so yellow-against-green, it just didn’t happen.

Then I remembered they were Golden Potatoes. And then it all made sense.

This is an easy peasey way to make Potato Salad and can be made the day before.


15-20 medium Golden Potatoes (You can use any kind, I just like these the best. And they were on sale this week. Bonus.) I leave the peels on.

2 cups Helmann’s Mayo (or an amount appropriate to your liking…a little less for a dryer salad, a little more for a more moist salad. If you’ll keep it over night I suggest a little more. The potatoes will absorb some of it overnight. )

4 stalks celery

1 medium Vidalia onion

To Do:

  1. Wash and boil potatoes whole until fork tender but not mushy. Drain and let cool until just warm.
  2. In the meantime, cut celery and onion both to very small pieces. Add to large bowl.
  3. When potatoes are  warm to touch cut them into chunks and add them to the bowl.
  4. Mix mayo into salad.
  5. Eat.



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