Classic Potato Salad

Cheap Eat Challenge: Watch as our family of 6 learns to eat on $6/day.

Potato salad season, she comes. So does lots-of-leftover-hard-boiled-egg season. Below we present delicious fusion.

Of course if you use your leftover Easter eggs in the potato salad it will come out more colorful than this. Because the egg dye inevitably bleeds onto the whites of the eggs. So then you can call it Easter Egg Salad, which is just the type of thing parenting magazines promise will make your picky kids want to eat such a food. I make no such promises. But, egg dye or no, the adults will enjoy it. (Well, at least they will without the dye; I guess I can't make promises about your weird tie-dyed Easter Egg Salad.)

Potato Salad
Adapted from The New Best Recipe
Serves: 10-12
Prep time: 10 minutes
Cook time: 15 minutes plus you'll need time for the potatoes and boiled eggs to cool before assembly.
Cost: $3.20
(potatoes: 2.00, eggs: .60, mayo: .05, pickles: .50, other stuff: .05)

3 lb red potatoes (I left the skins on)
6 Tbsp red wine vinegar (you can use any, but the red wine flavor does make a difference)
salt and pepper
6 hard-boiled eggs, diced
dash onion powder (or 2 Tbsp minced red onion if you peeps aren't averse to pieces of onion)
1 C dill pickles, chopped small
3/4 C mayonnaise
3 tsp mustard (Dijon is nice, but not essential)
2 Tbsp parsley leaves or dill

Boil potatoes. (I left mine whole, let them cool, and then cut them, but you can just chop and boil if you wish). Hard boil eggs (Put in cool water, bring to boil, boil 10 minutes.)

Drain potatoes (and cut into 1/2 inch pieces if not already cut). Let cool until just warm and add vinegar and 1/2 tsp salt and 1/4 tsp pepper. Gently toss. I put mine in a bowl with a lid and flipped it over a time or two. (Note: Best Recipe claims that the slightly warm--not hot--potatoes will absorb the flavors better than cold potatoes. I admit that I let mine cool completely before reading this tip. The potatoes still absorbed quite a bit of flavor and were good, but I trust the Best Recipe folks, so try it with the barely warm potatoes).

Let cool completely in refrigerator (20-30 minutes). Once cool add remaining ingredients and gently toss. Season with salt and pepper to taste.

PRINTABLE RECIPE