Barbecue and picnic season is in full effect this summer! My hubby and I seem to barbecue on a weekly basis. And no barbecue or picnic is complete without easy homemade potato salad. It is a simple salad with minimal ingredients but maximum flavour!
This moreish and satisfying potato salad is sure to be crowd-pleaser. Made with potatoes, eggs, green onions, mayonnaise, vinegar, and salt and pepper! We use green onions because they offer a softer, less pungent flavour that raw onions do and enhance the flavour so well that we include both the white and green parts. 🙂
The best thing about this is that you can make the whole salad in advance and kick your feet up with your friends at the barbecue. It goes amazingly well with all meats and veggies. If you are catering for a larger crowd, double the recipe. If you aren’t, you should probably double it anyway because leftover potato salad the next day simply cannot be beaten!
Make your barbecue or picnic complete this summer with easy homemade potato salad, made using only a few simple ingredients.
- 1 and 1/3 lbs. baby potatoes (approx. 20), scrubbed and halved
- 3 large eggs
- 3 green onions
- 1/2 cup mayonnaise
- 1/2 tablespoon white vinegar
- salt and ground black pepper
- Place potatoes in a pot of cold, salted water and bring to the boil. Cook the potatoes for 20-25 minutes until they are tender. You can test by sliding a knife into one of them – they should slide off. Once done, drain and set aside to cool to room temperature.
- In the meantime, hard-boil the eggs in a separate pan, by simmering for approximately 10 minutes. Remove from the heat and run under cold water. Once they are cool enough to handle, peel and roughly chop.
- Slice the white part of the green onion at a thin angle and keep separate from the green parts which you will slice straight and as thin as possible.
- In a large bowl, mix together mayonnaise and vinegar. Add cooled potatoes, eggs, and white slices of the green onions. Season with salt and pepper and combine together.
- Garnish with the the green slices of the green onions.
- The baby potatoes should be cut in half. However, in some cases where a potato is bigger than the others, you may want to cut it into thirds – just to ensure they are all of equal size to ensure even cooking.
- Do not be tempted to assemble until all the ingredients have cooled, else your mayo texture may thin and in some cases, split.