The Rainbow's Potato Salad
photo by HeatherFeather
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 1133.98 g red potatoes
- 14.79 ml coarse sea salt, to taste
- water, to cover
- 236.59 ml mayonnaise, must be full fat (Duke's brand)
- 14.79 ml apple cider vinegar, to taste
- 14.79 ml prepared yellow mustard, to taste
- coarse salt, to taste
- coarse black pepper, to taste
- 1-2 carrot, peeled, very finely chopped
- 1 green bell pepper, very finely chopped
- 59.14 ml sweet onion, minced, to taste
directions
- Place rinse potatoes into a large stockpot and cover with enough cold water to cover them about an inch.
- Add about 1 Tbsp coarse sea salt and bring to a boil, then lower heat and cook until fork tender, maybe 10-15 minutes.
- Drain and rinse and let cool to room temperature, then cover and chill.
- Once potatoes are nice and cool, peel skins if desired (the Rainbow removes the skins, I like them on),dice them into small chunks and place in a large bowl.
- Add very, very finely chopped carrots, onions, and green peppers.
- Add a few grinds of salt and pepper to your your liking, as much or as little as you prefer.
- Squirt in about 1 Tbsp of mustard, about 1 cup or so mayo (start with a cup, add more if it needs more), and a splash of vinegar.
- If you like lots of mayo, you will likely need more of all the seasonings too, so please adjust this the way you like it.
- Stir gently to coat and chill overnight or at least several hours.
- Taste again before serving, adding more dressing ingredients if needed.
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