There are a hundred different ways to make potato salad. However aren’t we all particular to the one we grew up with? I am…because it’s the best one!
This gluten free potato salad recipe is so simple, and reminds me of childhood summertime.
- 6 large organic russet potatoes, peeled and cubed
- 3-4 organic eggs, hard boiled
- 3 organic green onions
- 1 cup organic mayonnaise
- generously douse with salt and pepper to taste
- sprinkle of paprika on top
- dill weed (if desired)
After you have peeled, and cubed potatoes, place in medium size pot and cover with water. Bring to a boil, turn down heat and let cook for approximately 15-20 minutes until potatoes are done (fork comes out easily). If you haven’t already prepared your eggs, put them in a pot, cover with water and bring to a boil. Turn down heat to medium and cook for 20 minutes. (Obviously we all boil eggs differently and it depends on your altitude – I’m in the Mile High City so everything seems to take a little longer :)).
Once both potatoes and eggs are done, let cool. Peel eggs and cut into cubes and place in large bowl. Add cooked cubed potatoes, onions and mayonnaise. Combine well and add salt and pepper to taste.
Cover bowl and place into fridge. Try to make this in the morning and let sit until dinner as it will taste better, however even 20 minutes in the fridge will do.
Remove from fridge, and taste again. Add more salt and pepper if necessary. Transfer to serving dish and add a sprinkle of paprika on top to garnish.