Positively Potato Salads

Positively Potato Salads

Howdy ho!

I’m excited to share these recipes with you today! These potato salads were made for Easter last week but they would be perfect for a picnic, Mother’s Day lunch, 4th of July celebration, etc.

For Shay’s Way, my inspiration came from the Pioneer Woman’s potato salad and my grandmother’s German potato salad. I made this recipe for a bunch at Easter so consider halving this if it’s for a smaller gathering (6-8 people)

Positively Potato Salad (Shay’s Way)

  • Around 10 pounds of russet potatoes
  • 2 cups mayo (I used mayo with olive oil)
  • 2 tbsp. mustard of choice (I used honey dijon mustard)
  • 1 ½ cups diced purple onion
  • 8-9 boiled eggs
  • 1 cup dill pickles
  • Several splashes of apple cider vinegar
  • ½ tbsp garlic powder
  • Paprika
  • Salt and LOTS of black pepper to taste
  • Dried dill and parsley (to garnish)

Dice your onion and pickles into small pieces and chop up your boiled eggs. Peel your potatoes and cut them into small pieces (little larger than bite size). Place your potatoes in a large pot or Dutch oven, cover with water, and let the water come to a boil. Reduce heat and let simmer until they are finished and you can easily stick a fork into them and gently mash. Drain the water and mash all your potatoes with a potato masher. Add your mayonnaise, mustard, onion, eggs, pickles, and apple cider vinegar. Add in your seasonings, taste, and adjust as needed. Make sure everything is well combined. Chill for several hours before serving.

Note: Obviously I made quite a bit for a crowd! You can always add more seasonings, mayo, etc. if needed. Potato salad is all about pleasing your taste buds. I did go light on the mayo but next time I may add a bit more.

Positively Potato Salad (Shan’s Plan)

  • 2-3 pounds of russet potatoes
  • 2-3 tbsp mustard of choice (I used dijon mustard)
  • Splash of apple cider vinegar
  • Around ½ cup chopped dill pickles
  • ½ cup chopped purple onion
  • Paprika and garlic powder to taste
  • Salt and pepper to taste
  • Dried dill and parsley

Chop up your veggies and set aside. Cook your potatoes as stated above until they are easy to mash with a fork. Drain potatoes and mash with a potato masher. Add seasonings, veggies, mustard, and apple cider vinegar. Taste and adjust seasonings as needed.

I was happy to have a gluten-free, vegan version of one of my favorite Easter/spring dishes! It was really good!!

Love Mrs. Potato Head,

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