A nice, simple, tasty potato salad, this recipe is an adaptation of Korean Potato Salad, with more the traditional chopped red onion added in place of cucumber; and, while it certainly looks like there might be mustard in the dressing, there isn’t; that is just tiny yellow potatoes and a couple of hard cooked egg yolks.
Of course, if you’d like to add mustard, feel free to, and also change out the other veggies for any you prefer – I know that the sliced olives can be a no go for some.
• 24 oz bag small yellow potatoes
•1/4 tsp salt
•2 eggs, hard boiled
•1/2 cup diced red onion
•1/2 cup diced celery
•2 tbsp sliced green olives
•2 tsp chopped parsley
•3/4 cup mayonnaise
•1/4 tsp pepper
•1/8 tsp Seasoned Salt
•2 tsp sugar
Cut the potatoes in half, then cover with water and set aside to rest for ten minutes.
Drain and rinse the potatoes, then add to a small pot with 1/4 teaspoon of salt and 1/2 cup of water.
Don’t fret, it’ll be fine.
Cover the pot and cook over medium high heat for 15 to 20 minutes, until the water has just cooked off.
Remove from the heat and let stand, covered, for five minutes more.
Add just the egg yolks (discard the whites or save for another use) and mash well.
Whisk the dressing ingredients together and stir into the mashed potato and egg mixture.
Stir in the veggies until nicely mixed through, then cover and chill well.
Note: for me, nothing chills a salad better than a glass dish, but, you do you.
Obviously, if you are feeling the need, some crumbled bacon could be a good thing here, as well as the aforementioned mustard.
It’s all good, and just the right size for a small gathering.