Anyone who knows me well knows that potato salad is one of my favorite dishes of all time. As a boy I used to look forward to getting potato salad with my Sunday lunch. A perfect meal for me would be some potato salad, stewed pigeon peas and baked chicken.
This potato salad recipe is how I grew up seeing my mother preparing it and it is my favorite way to make it. I tweaked it over the years to add my little twist to it like adding balsamic vinegar and honey. But for the most part this potato salad recipe is very close to what my mother used to make for us when we were growing up. It doesn’t require a lot of ingredients, just a combination of the right ones to make something simple but delicious.
4 large potatoes
1 large carrot
1 large sweet pepper (finely cubed)
2 celery stalks (finely chopped)
1/2 medium sized onion (finely chopped)
3/4 cups mayo
1 tbsp mustard
1 tbsp balsamic vinegar
1/2 tsp honey or sugar
salt & black pepper (to taste)
16 cups water (for boiling)
Bring water to a rolling boil in a pot then season with salt
Add potatoes and carrot.
Boil potatoes for 1 hour or until fork tender.
Boil carrot for 20 minutes or until fork tender.
Allow potatoes and carrot to cool to room temperature.
Cut potatoes into 1″ cubes.
Cut carrots into 1/4″ cubes.
Combine mayo, mustard, balsamic vinegar and honey.
Season mixture with salt and black pepper to taste.
Add sweet pepper, onion and celery to potatoes and carrots in a large bowl then toss.
Add mayo mixture then toss lightly until all ingredients are well coated.
Serve & Enjoy
For best storage, refrigerate leftover potato salad in an airtight container.