Happy Monday! We had such a busy weekend celebrating my daughter’s birthday. It always seems like a whirlwind when you’re the host of an event, ya know? So much planning and prep, making sure your guests have everything they need and are having fun, and then before you know it the party’s over and it’s back to business as usual.
My husband and I love throwing parties and get-togethers. We always try to simplify and streamline the process. For example, pizza and cake. How easy would that have been for a kid’s birthday party? Since we’re part of the CSA again this summer I thought I’d cut up some fruits and vegetables and leave it at that. But then one thing led to another and pretty soon we were making everything from scratch. Our simple menu of pizza and cake was out the window.
One of the things I really wanted to make was potato salad. I had never made potato salad before and had a bit of a panicked moment when I realized I had no idea what I was doing. I enlisted the help from fellow bloggers and even a foodie network group I’m in on Facebook. There were so many amazing recipes posted and honestly, if I had all the ingredients listed for at least one of them, I would have just made a recipe as-is. That was the goal when I asked for recipes to begin with. Unfortunately I was missing one or two ingredients from almost every recipe posted. D’oh! So I did what any foodie would do and I made up my own.
A lot of taste-testing went into this recipe and in the end I think I would have added a little more salt (which I’ve noted in the recipe below) and cooked the potatoes a little longer, but overall it turned out really, really well. It was super quick and easy to make, but none of the flavor was compromised at all. I was super proud of myself for coming up with this dish on my own!
If you ever find yourself in a pinch and want to make a quick and easy potato salad — here it is! Enjoy!
Quick and Easy Potato Salad
- 2 lbs red skinned potatoes
- 3 scallions, thin sliced
- 1/4 C mayonnaise
- 1/4 C plain Greek yogurt (or sour cream)
- 1/8 C yellow mustard
- 1 tsp salt
- 1 tsp parsley
- 1/4 tsp black pepper
- 1/8 tsp dill
Scrub potatoes. Place in a large saucepan and cover with water by 1-2 inches so all potatoes are submerged. Boil water and cook for 20-25 minutes until potatoes are fork-tender. Remove from heat and place in an ice bath.
Meanwhile, combine mayo, yogurt, and mustard in a small bowl. Set aside.
When potatoes are cool enough to handle, remove from ice bath and pinch the skin to remove it from the potato. If you like some texture in your potato salad, leave a little bit of the skin on. Cut the potatoes into bite-sized pieces and place in a large bowl.
Pour the mayo mixture on top of the potatoes. Stir in the scallions then add the salt, parsley, pepper, and dill. Stir gently to combine. Cover and refrigerate at least 30 minutes before serving. Garnish with additional salt, pepper, and parsley before serving if it needs it.
I hope you enjoy this easy potato salad as much as we all did. Our guests loved it, we loved it, and I can’t wait for more potatoes from the farm share so I can make this again. It was a hit for our party and I’m sure it will be for yours, too!
TALK TO ME!
Have you ever made potato salad from scratch?
What’s your favorite easy summer recipe to make for parties and picnics?
Linking up for Meatless Mondays with Annmarie and Deborah!