Potato salad is one of my favorite sides.  It’s quick and easy so you can make it for weekday dinner or the night before a party.  This potato salad recipe makes a tray so it’s party-sized.

Ingredients:

• 3 lb bag baby gold potatoes
• 1 cup mayonnaise
• 2 diced shallots
• 1 diced pepper – I like to use yellow or orange peppers
• 4 teaspoons parsley
• salt and pepper
• 5 sliced hard boiled eggs – I only use the whites

Cooking Instructions:

1. Set a pot with 4 cups of water to boil. While you wait for the water to boil, clean and cut your potatoes. You want them to be about the same size (about 1″) so they cook evenly (see image).  You don’t need to peel the baby gold potatoes because their skin is soft.
2. Salt your boiling water generously; add potatoes and eggs. Place the eggs gently in the water so they don’t crack. Boil them for about 15 minutes.
3. Prepare your mayo mixture while you wait for the potatoes and eggs to cook.  Combine mayo, parsley, shallots and peppers in a small bowl and season with salt and pepper to taste (see image).
4. Before you drain the water from the potatoes, test a few pieces to make sure they are fork tender. While the potatoes cool, peel and cut your egg whites into slices.
5. Combine your potatoes, eggs and mayo mixture a little at a time to ensure everything is evenly coated.  I like to combine all of the components while the potatoes are still warm because I find the mayo mixture sticks to them better, making the salad more flavorful.  Taste your salad. Add more parsley, salt or pepper if you think it needs it.
6. Cover and place in refrigerate or serve right away if you’re having for dinner.

If you’re making a smaller portion, reduce the amount of mayo and parsley used in your mixture and use less eggs.

I hope you enjoy this recipe.  If you try it, let me know how you like it.

Buen provecho!

Jackie

Join the Latina Mom in NYC Group for more crafts, deals and quick shares.