Potato salad has many different variations. Some are served warm or even hot, while others are served cold. Typically served at BBQs and picnics, potato salad is a favorite to feed a large crowd due to it being easy to make in mass quantities and it being cost-effective. This potato salad recipe requires mushrooms, which add a touch of sophistication to that special luncheon.
A better way to think about this recipe is more of a building platform. Everyone likes things a little bit different. Some like their potatoes with more spice and others more creamy. No matter the case, this recipe is easy to mix and match to find the perfect flavor balance.
Ingredients:
- 2 pounds of golden potatoes
- 1/2 pound fresh mushrooms
- 3 green onions
- 3 stalks celery
- 3 Tablespoons vinegar
- 2 hard-boiled eggs
- 2 Tablespoons Dijon mustard
- 1/2 cup mayonnaise
- Salt, pepper
Directions:
1. Cover potatoes in a pan with cold water and bring to a boil over high heat.
2. Cook until potatoes are tender. Meanwhile, thinly slice mushrooms, onions, and celery and combine in a mixing bowl.
3. When potatoes are tender, drain and halve or quarter potatoes, depending on size, and add to bowl.
4. Sprinkle with vinegar. Cover and refrigerate.
5. When cool, chop eggs and add to bowl.
6. Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.
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