Potato Salad

A nice & easy, adaptable potato salad to eat as is, or at with a BBQ on those long summer days

Prep Time 10

Cook Time 20

Course lunch, Main Course, Salad, Side Dish

Servings to 8 people (depending on if you eat it as a main course or a side)

Cook the potatoes until cooked through and hard-boil the eggs
While those are cooking you can shell the peas if you are using them, and add those into the boiling water a few minutes before the potatoes are done
Make the sauce by stirring the mayo and mustard together with the salt
Slice the gherkins and chop the parsley and stir those into the sauce as well
Peel the bouncy and hardboiled eggs and mash them with a fork. Or cut them into cubes with a knife
Cut the cooked potatoes into cubes and add everything to a large bowl
Stir everything together gently. It is important to mix gently because you want everything well mixed and coated, but the potatoes to hold their shape as much as possible. Otherwise you end up with a chunky mashed potato salad. Still good, but better when the potatoes still have their shape
If you want to add in anything else (like sauerkraut, spinach leaves, chopped chives, tomatoes or whatever suits your fancy) add it in and taste. If you want to add more salt, go ahead and do so. Potatoes and eggs can take a lot of salt
Cover the bowl and place it in the fridge until you need it. Enjoy!

Keyword easy, eggs, potato, potatoes, recipe, salad, Simple, Vegetarian

Tried this recipe?Let us know how it was!