Basic Potato Salad

Packing up to go to the beach, I had to bring the necessities. I brought this delicious potato salad along with a curry pasta salad. Both were very tasty but, obviously better once I let them sit in the fridge overnight. 

Basic Potato Salad

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

10-11 baby red skins (in bite size pieces)

2 celery sticks (diced)

1/4 pepper (diced)

3-4 baby carrots (diced)

3-4 radishes (diced)

1/4 onion (diced)

1/2 cup mayonaise (I used lite.)

1 tbsp dijon mustard

1/4 cup apple cider vinegar

1/2 tsp salt

1/2 tsp pepper

Directions

1. Scrub all potatoes and chop into bite size pieces.

2. Add potatoes to water and bring to boil.

3. Turn down and allow to simmer for about 10 minutes (or until tender)

4. Add vegetables to skillet with olive oil and sauté until mildly tender (but still crunchy).

5. Drain potatoes and put into bowl with vinegar, salt, and pepper.

6. Put potatoes into the fridge to cool.

7. Mix mayo and mustard together in bowl.

8. Add potatoes and vegetables.

9. Mix thoroughly and refrigerate overnight.

10. Enjoy.