Ingredients
- 4 large potatoes
- 1 large carrot
- 1 large sweet pepper finely cubed
- 2 celery stalks finely chopped
- ½ medium sized onion finely chopped
- ¾ cups mayo
- 1 tbsp mustard
- 1 tbsp balsamic vinegar
- ½ tsp honey or sugar
- salt & black pepper to taste
- 16 cups water for boiling
Instructions
- 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
Video
Notes
For best storage, refrigerate leftover potato salad in an airtight container.
Tried this recipe?Let us know how it was!