How To Make A Quick And Easy Potato Salad

You can make a quick and easy potato salad from stuff you’ve got on hand—assuming that the “stuff” includes potatoes, of course. There’s nothing magic about it, just go into the “crisper drawers” in your fridge and see what you can chop up and add to potato salad.

Ingredients

• 3-4 medium potatoes
• 2 tbsp Salt for cooking potatoes
• ½ cup chopped onion
• 2/3 cup other fresh chopped vegetables—whatever you have: celery, bell pepper, jalapeno, zucchini, carrots
• 2 tbsp finely diced pickle
• 2-3 tbsp mayonnaise or "salad dressing"
• 2 tsp mustard
• Seasonings—salt, pepper, cumin, garlic powder

Instructions

1. Get out a large bowl, cutting board, chef’s knife, colander and big pot for the potatoes.
2. Rinse potatoes well, blot dry and cut to about ¾ inch or so pieces.
3. Fill pot with enough water for the potatoes to cook without being crowded and add salt to the water. Dump in the cut potatoes and turn burner to medium high.
4. Chop onion and any other vegetables you're using. Put into the bowl. Dice the pickle and add it.
5. Put colander in sink. When potatoes are just fork tender, turn off heat, remove pan and dump potatoes into the colander. Then rinse with cold water and thoroughly
6. Add 2 tbsp "mayo", 1 tsp mustard, salt, pepper, cumin and garlic powder (plus I like a bit of dried dill too) and mix thoroughly. Taste it! If it’s a bit dry add another tbsp of mayo. If it's too "bland" add another squirt of mustard. Do all this to taste.
7. Cover with plastic wrap or a lid and put in the fridge. When ready to serve taste it again! Sometimes it get "dry" sitting in the fridge as the potatoes absorb some of the moisture from the mayo. Add a bit more of whatever you think it needs and taste again.