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