Okay, so I wanted to whip up something quick and easy for lunch today, and a potato salad sounded just about right. I mean, who doesn’t love a good potato salad, right?
First off, I grabbed about four medium-sized potatoes from my pantry. I gave them a good scrub under the tap to get rid of any dirt. Then, I chopped them into bite-sized pieces, maybe about an inch or so. I like them a bit chunky in my salad.
Next, I tossed the potato chunks into a big pot and covered them with cold water. I added a good pinch of salt to the water, ’cause I heard it helps the potatoes cook better or something. I brought the whole thing to a boil and then let it simmer away until the potatoes were fork-tender. You know, soft but not mushy.
Getting the Dressing Ready
- While the potatoes were doing their thing, I started on the dressing. In a bowl, I mixed together about half a cup of mayonnaise.
- Then, I added a couple of tablespoons of mustard, the yellow kind.
- I also squeezed in some lemon juice, maybe a tablespoon or so, for that tangy kick.
- I seasoned it with salt, pepper, and a little bit of garlic powder. Just a pinch of each, really.
- I whisked everything together until it was nice and smooth.
Once the potatoes were cooked, I drained them and let them cool down a bit. You don’t want to burn your tongue, do you? When they were cool enough to handle, I dumped them into a big mixing bowl.
I poured the dressing over the potatoes and gently folded it all together. I made sure every potato chunk was nicely coated. Oh, and I also chopped up some celery and green onions, about half a cup of each, and tossed those in too. I like the crunch and freshness they add.
Finally, I covered the bowl with some cling film and stuck it in the fridge for about an hour. It’s better when it’s chilled, you know? Gives the flavors time to get all friendly with each other.
And there you have it! A quick, easy, and super tasty potato salad. It was so good, I might have had a second helping. Don’t judge me!