Grandma Ruth used to make her potato salad with a few simple ingredients. She used potatoes from the garden, mayo, onions, salt, and pepper. For some reason, it was the best potato salad I have ever had. To this day, I make it up a number of times during the summer.
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Boil the potatoes until they are fork tender. Place in a bowl and put them in the fridge for half and hour to an hour. Actually, overnight is the best.
After the potatoes have cooled completely, cut them into cubes. The size of the cube is up to you. Add them to a mixing bowl.
Peel and slice the hard boiled eggs and add them to the potato salad along with the mayo, green onions, dijon mustard, salt, and pepper. Stir until everything is well combined.
Chill, plate, and serve your delicious Grandma Ruth's potato salad.
Serving Size 100 g
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
As mentioned earlier, you can use the potatoes of your choice. A spud with the least starch is the best. Also, add the spices of your choice. I have added the bare bones that Grandma added, but the sky is the limit. I should mention that instead of dijon mustard, she added prepared mustard.