Potato Salad Easy (Printable Recipe)
Dreamy mix of new potatoes, eggs, and onions—the best match for parties or outdoor lunches.
# Ingredients You'll Need:
→ Dressing
01 -
80 ml mayonnaise
02 -
1 teaspoon white vinegar
→ Aromatics
03 -
Salt, to taste
04 -
Ground black pepper, to taste
05 -
1 tablespoon green onions, finely sliced
→ Base
06 -
2 large eggs
07 -
450 g baby potatoes, scrubbed and sliced
# Steps to Follow:
01 -
Finish by sprinkling leftover green onions over everything. Eat it right away if you're hungry or stash it in the fridge for later.
02 -
Toss in the eggs you chopped up, the cooled potatoes, and half your green onions. Sprinkle on salt and pepper. Gently mix together until everything's got a nice coating.
03 -
Stir mayonnaise with vinegar in a big bowl so they’re totally blended and smooth.
04 -
Get your eggs in a separate pot and fill with enough water to cover them, with a bit extra. Hit high heat until it boils. Let 'em bubble for 5 minutes, then switch off the heat. Leave them chilling in the hot water about 10 more minutes. After that, run them under cold water, peel, and chop them small.
05 -
Drop sliced potatoes into a pot with cold, salted water. Let it come to a boil; cook for 15 to 20 minutes till a fork slides in easy. Drain them and let the potatoes cool off for about 10 minutes until they’re just warm.
# Extra Tips:
01 -
Let everything cool to room temp first, or the mayo sauce could break.
02 -
You can make everything a day or two ahead, just keep it chilled in the fridge.
03 -
If you’re feeding a big crowd, simply bump up all the ingredients.