Easy Classic Potato Salad

We had a very relaxed Easter. RoRo has been teething something fierce, so our nights have been pretty long. We got a late start Easter morning, since we were up so late the night before.
A few days prior I had eaten three lemonheads in a row, and have been suffering from a painful raw mouth, which seemed to have ignited some tooth pain as well. I’ve been pretty medicated, and RoRo and I have been sharing the same tube of Orajel. Fun times, my friends!

So we kept it pretty low key for Easter. We decorated eggs the day before, and I made a Red Velvet cake and decorated it in Easter colors. I also made my chocolate chip cookies, along with my Deviled Eggs from the Easter eggs, which we discovered RoRo LOVES!! It was so funny, he couldn’t get enough of the eggs! I’ve never seen a two year old so into them! We woke up that morning and did our Easter egg hunt, took a few cute photos of the younger boys, and leisurely made dinner while snacking and watching Easter movies. It ended up raining, storming, hailing and we were watching the thunder and lightening from the window.
The boys loved it.. our dogs did not!
I made an easy spiral ham, a veggie saute, cornbread muffins and this potato salad.

This is a great potato salad for holidays, potlucks, picnics, and summer dinner to serve with grilled meats and barbecue. You can change up the veggies and suit it to your taste. I usually don’t use bell pepper, instead I use sliced or chopped olives, but this time I didn’t have olives on hand and wanted that pop of color. You can also add one or two hard boiled eggs, it’s a great base to start with then tailor it based on your family tastes!

Ingredients:

• 2 pounds potatoes, preferably yukon gold (I used russet this time)
• 3 stalks celery, sliced
• 1/2 small onion, chopped
• 2 green onion, sliced
• 1 small orange bell pepper, chopped
• 1-1/2 cup mayonnaise (I use light mayo)
• 2 tablespoons apple cider vinegar
• 1-1/2 teaspoon salt
• 1 teaspoon white sugar
• 1/2 teaspoon ground pepper
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon dry parsley
• dash paprika
• dash dry mustard

Start by cutting your potatoes into chunks and place in a pot filled with water. You can peel them before you boil them, or wait until after they are boiled and then peel the skin off by hand (my preference). Bring water to a boil, then lower heat and simmer until potatoes are tender.

While potatoes are boiling, chop up the vegetables and mix them together in a bowl.

Once potatoes are boiled and peeled, drain and place back in the pot over medium heat. Shake around a bit and heat just until moisture is gone.

In a small bowl, combine mayonnaise, vinegar and spices. Mix well.

Mash potatoes until they are the texture you want, I like mine mashed but still a bit chunky. Mix in a large bowl with the vegetables. Once potatoes and veggies are mixed together, mix in the mayonnaise mixture. Stir and mix until well combined.

Refrigerate until ready to serve, this is a great dish to make the day before so the flavors get a chance to set and meld together.

Enjoy!