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Potato Salad

There are so many variations on potato salads! I like to keep mine simple and tasty. You can take out and add whatever you like.  I prefer more of a mayo base, I guess this would be more of a Southern-style potato salad with the eggs and celery.  I like to add parsley for a nice contrast to the red onion.  The capers add another salty and tangy bite to the salad.


  • 2 pounds (7 medium) red-skinned potatoes, rinsed and scrubbed
  • 3/4 cup mayonnaise
  • 1/4 cup thinly sliced red onions
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 4 tablespoons chopped dill pickles
  • 2 celery stalks, sliced
  • 1 small can sliced black olives
  • 2 hard boiled eggs, peeled and chopped
  • Salt and freshly ground black pepper
  • 2 tablespoons capers (optional)
  • handful fresh flat-leaf parsley, chopped (optional)
1.)  In a large pot of boiling salted water, add potatoes and cook until fork tender, about 25 minutes.  Drain and let cool.
2.)  In a large bowl, combine mayonnaise, Dijon, and vinegar.  Add cooled potatoes, pickles, celery, olives, eggs, salt, pepper, capers, and parsley.  Mix well to combine.