Whats the quickest and easiest potato salad recipe?

And the second easiest? It's 10:45 and i'm craving some, i only have 2 potatoes and a handful of ingredients though..Whats the quickest and easiest potato salad recipe?
Boil them but barely soft if large cut into bit size chunks allow to cool.





Mix mayonnaise - not salad cream - with yogurt 50/50 add chopped chives or spring onions or eschalots or onions and mix with coldish potatoes sprinkle with a bit of cayenne pepper or chillie pepper or paprika.





Then you could do lots of other things eg sprinkle with chopped parsley or coriander chuck in some hard boiled eggs and so on anything you fancy!Whats the quickest and easiest potato salad recipe?
Potato salad





Serves 4-6











Preparation time less than 30 mins





Cooking time 10 to 30 mins























Ingredients


2 tbsp walnut pieces (optional)


1 tbsp tarragon or cider vinegar


2 tsp Dijon mustard


2 tbsp olive oil


2 tbsp walnut oil


1 tsp honey


flaked sea salt and freshly ground black pepper


900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed


1 tbsp chopped fresh tarragon leaves


1 large shallot, finely chopped


2 tbsp chopped cornichons or gherkins (optional)











Method


1. If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.


2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.


3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.


4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.
chop the potatos small so they boil quicker, yes, drain them add mayonnaise, yes, add finly chopped yellow pepper. DONE!
The way my mom makes hers is boil potatoes and eggs in a pot then when they are done put them in a dish then add pickles, mayo, mustard and onions and there ya go :)
chop some potatoes and boil. mash them up and leave to chill. once chilled chop some spring onions and add to mash, season with salt and pepper and add a good dollop of low fat mayo(it really does taste the same as full fat). great with a salad and some Quiche
1 pound white potatoes, peeled


1 tablespoon white wine vinegar


1/4 cup mayonnaise


1/4 cup celery, chopped


2 tablespoons green onions, sliced


2 tablespoons sweet pickle relish


1/2 teaspoon dry mustard


1/2 teaspoon celery seed


2 tablespoons fresh parsley, chopped


1 hard boiled egg, cut 1/4-inch cubes


salt and pepper, to taste








Cut potatoes into 3/4-inch cubes, place in saucepan covering by 1-inch of cold water. Bring to boil over medium high heat; reduce heat to medium stirring once; cook for 8 minutes.





Drain potatoes, transfer to a large bowl. Add vinegar; let stand for 20 minutes. Add mayonnaise to the potato salad blending well. Fold in the celery, onions, relish, dry mustard, celery seed, parsley, egg, salt, pepper and serve this easy salad.
Boil your spuds when cool add some mayo and red onion. Salt and pepper to taste.
cook the potatoes with the skin on. It is easy and faster to peel the skin off . Gary Dominicus
EASY POTATO SALAD





2 lbs. boiling potatoes, peeled and halved


3 tbsp. prepared buttermilk salad dressing


Pepper


3 hard cooked eggs, peeled and chopped


2 lg. dill pickles, chopped


2 celery stalks, chopped


1 (3 1/4 oz.) can sliced black olives, drained


3/4 c. mayonnaise





Cook potatoes in large saucepan of boiling water until tender, about 15 minutes. Drain. Cool. Chop into small pieces. Toss with salad dressing. Season with pepper. Mix in eggs and next 3 ingredients. Add mayonnaise and toss lightly. Cover and refrigerate at least 2 hours. Can be prepared 1 day ahead. 8 servings.




















MOM'S EASY POTATO SALAD





3 cans diced Del Monte new potatoes, drained


6 hard-boiled eggs, diced


3/4 cup finely chopped celery


1 medium sweet onion, minced


1 large dill pickle, diced (claussen)


1/2 teaspoon celery seed


2 tablespoons dill pickle juice


1/4 teaspoon dry mustard


1 tablespoon chopped pimento


yellow mustard


1 cup mayonnaise


paprika


salt and pepper





In a medium size bowl, mix 1 cup mayonnaise with enough yellow mustard to make it a soft yellow, add pickle juice, dry mustard, celery seed, potatoes, eggs, celery, onion, diced pickle and chopped pimento, combine all, salt and pepper to taste.


Cook's Note: To use fresh potatoes for this recipe, boil 5 large potatoes in 2 quarts of water with 1/2 tablespoon salt. When fork tender, cool remove skins when cool enough to handle. Alternately, scrub red or new potatoes well and leave skin on. Cut into 1 inch cubes. Proceed as above with remaining recipe.
Nuke your pots, peel and dice flesh, finely chop onion and mix all with mayo
Boil the potatoes, then when they are nice and soft, peel them and cut them good sized chunks. Lay them out flat so they will cool faster, or even put them in the freezer for a few minutes. Add some mayonaise, mustard, a tiny bit of pickle juice, chopped pickles, onions, and hard boiled eggs. Let it set for at least 10 minutes. But potato salad is bestthe longer you letit set...well to a point :)
salad potatoes, hard boiled egg, some black pepper, garlic salt and mayo combined together
BOILED POTATOES, BLACK OLIVES, TOMATOES, OREGANO, OLIVE OIL, RED WINE VINEGAR, BLACK PEPPER AND SALT.