Updated: Jun 10, 2019
Potato salad is a classic summer-time side dish. Perfect for backyard BBQs or picnics.
This recipe is from my mummu (grandmother) with some adjustments by my mom. It is quite simple and delicious!
Prep: 20 minutes
Cook: 15 minutes
Cool: 1 hour
Yield: 6 servings
6 medium sized potatoes, peeled and chopped
2 green onions, chopped finely
2 radishes, chopped finely
1 pickle, chopped finely (optional)
3-4 tbsp of mayonnaise
1/4 tsp pepper (or to taste)
1/2 tsp salt (or to taste)
1 tsp paprika
Egg slicer or Fork
Chop potatoes to bite-size, place in pot and boil until cooked (fork-tender).
Place eggs in the second pot and hard-boil for 10-12 minutes. Drain and let cool.
While potatoes and eggs are cooking, finely chop celery, radishes, green onion, and pickles (optional).
Add chopped vegetables to large bowl. Place in fridge until potatoes are ready.
Once potatoes are cooked, drain the water and rinse once. Let cool for 1 hour (or until cool to touch).
Once potatoes are cool, peel 4 eggs and slice finely with egg slicer or fork.
Take out large bowl from fridge and add in potatoes and eggs.
Add mayonnaise, salt, and pepper to bowl. Mix to coat.
Peel the other two eggs and slice with egg slicer or knife. Place on top on potato salad.
Sprinkle on paprika and serve immediately or place in fridge to serve later.