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Old Fashion Potato SaladOld Fashion Potato Salad

Old Fashion Potato Salad

Potato salad worthy of a cookout. Close to the traditional versions without getting too fancy (no raisins allowed!) but with some extra zing from the Peri Peri that your family will love.
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Recipe - Save-on-Foods
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Old Fashion Potato Salad
Prep Time20 Minutes
Servings6
Cook Time11 Minutes
Calories370
Ingredients
3 lbs yellow potatoes
4 Eggs
¾ Cup PERinaise
3 Tbsp Dijon mustard
¼ Cup sweet relish
2 Celery sticks, washed and finely chopped
1 bunch of green onions, sliced, whites and greens separated
1 Tsp Garlic powder
Freshly ground black pepper
¼ Tsp paprika
Directions
  1. Cut the potatoes into bite sized pieces. You-do-you by peeling the skins or leaving them on as you like! Cook in a large pot of boiling salted water for about 12 minutes, until they are soft when pierced with a knife. Drain and leave to cool.
  2. While the potatoes are cooking, hard boil the eggs in boiling water for 7 minutes. When done, cool in ice-water, peel off the shells and roughly chop.
  3. In a bowl, stir together the PERinaise, mustard, relish, whites of the onions, chopped celery, garlic powder and black pepper to your taste. Gently fold in the cooked potatoes and chopped egg. Be careful not to break down the potatoes too much!
  4. Serve in a pretty bowl and sprinkle with the chopped onion greens and paprika.
20 minutes
Prep Time
11 minutes
Cook Time
6
Servings
370
Calories

Directions

  1. Cut the potatoes into bite sized pieces. You-do-you by peeling the skins or leaving them on as you like! Cook in a large pot of boiling salted water for about 12 minutes, until they are soft when pierced with a knife. Drain and leave to cool.
  2. While the potatoes are cooking, hard boil the eggs in boiling water for 7 minutes. When done, cool in ice-water, peel off the shells and roughly chop.
  3. In a bowl, stir together the PERinaise, mustard, relish, whites of the onions, chopped celery, garlic powder and black pepper to your taste. Gently fold in the cooked potatoes and chopped egg. Be careful not to break down the potatoes too much!
  4. Serve in a pretty bowl and sprinkle with the chopped onion greens and paprika.