Potato Salad

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My sister, Debbie, makes the best potato salad on the planet…..ask anyone who’s ever tasted it. Since we live about 1,200 miles away right now – I’ve had to adapt and learn to make my own. I won’t even pretend that I can compete with hers…but I think this is pretty tasty…and it even has a “kick”. I like to serve it on a bed of mixed greens to give it some extra goodness, but that’s just me 😉

Potato Salad

Potato Salad with Parmesan Crusted Tilapia
Potato Salad with Parmesan Crusted Tilapia

 

5 or 6 medium red potatoes, cut into bite size pieces – big bites 🙂
4 large eggs, boiled and chopped
1/2 cup chopped celery
1/2 cup chopped onion (I used sweet, but red is awesome also)
1 small garlic clove, minced
1/4 cup mayonnaise (I use  Trader Joe’s vegan mayo)
3 Tablespoons plain, non-fat Greek yogurt
1 – 1/2 teaspoons Wasabi mayonnaise (more if you dare)
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Place the potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander and rinse with cold water.Meanwhile, in a small bowl, whisk together the mayonnaise, yogurt, Wasabi mayo, garlic powder, pepper, and salt. Set aside.Place the potatoes in a large bowl,  add eggs, celery, onion, and garlic; toss well. Add the dressing and mix very well. Cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

 

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