Sunday, May 8, 2016

Best Potato Salad

This afternoon I read an article about potato salad and then immediately wanted some. I had all the ingredients so I whipped it up! This salad is the best I've had in awhile, all because of a new trick I learned.

Serves 2 as a side


3 T mayo
3 T olive oil
1/2 T whole grain mustard
Lots of salt
2 T finely chopped red onion
6-8 finely chopped green olives (can substitute cornichons or pickles or dill pickle relish)
2 T fresh cilantro, chopped (use whatever herb you have on hand)
3-4 medium red potatoes, cubed
Vinegar (I used apple cider)


1. Boil a large pot of water. Add potatoes and cook until fork tender - about 10 minutes. Drain
2. Mix olive oil, mayo and mustard, 1 t vinegar in a small bowl with salt until combined.
3. Once you drain the potatoes sprinkle with vinegar (separate from dressing) and salt, let sit 3 minutes.
4. Toss potatoes, dressing, olives, onion and cilantro in a large bowl. Add salt to taste and serve.