Sunday, March 22, 2009

Yummy Potato Salad

This is my go to recipe for potato salad. It tastes really good right away, but if you let it sit in the fridge over night, the potatoes soak up all of the flavour and get REALLY creamy and delicious.

1.5 - 2 lbs baby potatoes, assorted colours
1/2 - 3/4 cup mayonaise (I'm not sure exactly how much, but it also depends on how you like it)
3 green onions, chopped
2 tsp dill
3 generous splashes rice wine vinegar
Juice from half a lemon

  1. Bring potatoes to a boil over high heat then turn down to medium-low. Boil 15 minutes, or until fork tender
  2. drain the potatoes and let sit until cool enough to handle
  3. cut potatoes in half or into quarters, depending on how big the potato is
  4. mix everything together in a bowl. Refrigerate for at least 2 hours.


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  2. That potato salad looks good!

  3. Just checking - 1/2 lemon juice. Do you mean 1/2 of a lemon or is there a measurement missing? Love your site.

  4. Whoops! Juice from half a lemon. Thanks for pointing that out!