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Potato Salad
Prep: 5 min Cook: 25 min Servings: 4by Amelia Priest15 recipes>Easy potato salad, tastes great on same day or next. Ingredients
- 8 small potatoes
- 2 tablespoons Whole Egg or Soy Mayonnaise
- 1 tablespoon wholegrain mustard
- 1 teaspoon salt
Directions
- In a large pot, cover potatoes with cold, salted water (1 teaspoon salt). Bring to a boil, then reduce heat. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes. Drain, and rinse with cold water to stop the cooking.
- Cut potatoes into quarters, leave the skin on.
- Mix mayonnaise and mustard. Add to the potatoes. Season to taste with salt and pepper.
- Serve cold. You can cook it a night before and keep it in the fridge. It will still taste fresh for lunch the next day.
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