No products in the cart.
Mouse over to zoom in
Potato Salad Recipe (Classic Style)
Serves 4 – 6
Ingredients
4 medium-sized white Yukon Potatoes
½ medium white onion (optional)
2 tablespoon low-fat Hellmans mayonnaise
1 teaspoon yellow mustard
1 tbsp. salt
¼ tsp. black pepper
1/2 or 1 can sweet peas (drained – optional)
1 – 2 hard-boiled eggs then sliced (for garnish – optional)
Mixing Directions
Peel the skin off potatoes, cut into 1/4 inch cubes, boil in salted water until cooked and still firm. You may also add the eggs 3-4 minutes in the same pot before potatoes are cooked. Chop and dice the raw onion and set aside. Mix together mayonnaise, mustard, salt, and black pepper and set aside. Drain the hot water in the pot and set aside the potatoes to cool room temperature and then place them in a large mixing bowl. Once boiled eggs are cooled take of shell off and dice. Now combine all ingredients and fold carefully and well with a spoon or plastic spatula. Add more salt or black pepper or even Garlic salt to taste as you prefer. The salad tastes best after it has been refrigerated for at least 1 to 3 hours.
Cayman Potato Salad (Traditional)
Follow the same recipe instrcutions as Classic style and add if desired to your liking:
Diced Green and Red Pepper, Sugar, Beets (drained and diced)
1 serving 16oz size round container is CI$6
