Classic Potato Salad

It has been a while hasn’t it. I have missed you all. Work life, mom life, anxiety life….. ya feel me?!

These last few months have been a rollercoaster of emotions for various reasons. The time to think things through has really provided prospective in that I need to re-center myself and start fresh in many aspects of my life. How I’m going to reach those goals is a work in progress but I’m getting there and that’s all that matters.

My moms bday is coming up here on Monday. A little carne asada gathering will be in order with a special request from her that I make potato salad. So here we go. Hug your loved ones tight on their special days….. and make them a little tator salad. Enjoy.

Classic Potato Salad

- 5 lbs of Yukon gold potato's

- olive oil

- 1/2 white onion

- 8 sticks of celery

- 8 hard boiled eggs

- 2 cans of large pitted black olives

- 2 tsp salt

- 2 tsp black pepper

- Mayonnaise

Start by washing and chopping your potato’s into cubes about 1/2 inch thick or less and place them on a backing sheet lined with parchment. Preheat your oven to 400 degrees. Once ready, drizzle olive oil on your potato’s and stick them in your oven for 15 min. Stir them to rotate your potato’s and then cook for another 15-20 minutes until they are fully cooked and you can easily poke through them with a toothpick. Once they are done, take them out and leave them to cool until they are room temperature.

Next get a large bowl. You will be putting in all your potato’s. Next chop your onion, celery, olives, and hard boiled eggs either with a hand chopper, food processor, or knife until they are your preferred consistency. I like to rough chop my eggs and olives, but I like to make sure my onion and celery are very finely chopped/diced. Sprinkle your salt and pepper over everything and then add mayo to your liking. I don’t like mine overly creamy because the olive oil on the potato’s retains a lot of moisture. Stir it all completely well. Place your salad in the fridge to chill completely for a few hours or overnight and then it’s ready to go!

**feel free to sub some cooked and seasoned tofu to replace the eggs and add in your vegan mayo.