This country potato salad is made using fresh ingredients straight from the garden, along with creamy mayonnaise and a few simple ingredients. Loaded with hard-boiled eggs, finely chopped celery, fresh parsley, and chopped garden scallions or spring onions, this flavorful side salad is one that any dad would be thrilled to be served.
Earlier this week, I had a crazy strong hankering from some potato salad and I just happened to have 2 1/2 pounds of red potatoes lying around ready to be used. So, instead of allowing those potatoes to rot away as I am so often guilty of, I wisely decided to transform those potatoes into this creamy summer side dish instead. The problem with this potato salad was that I had absolutely no idea what to name it. In fact, I even turned to Instagram for help. And while my Instagram family let me down, my personal Facebook family was quick to respond. Here are just a few of their suggestions; Positively Heaven Potato Salad, Outta This World Potato Salad, Farmer’s Eggtastic Garden Potato Salad, Potato Salad Romance, Eggzactly Green Potato Salad, and Green Queen Potato Salad. I’m sad to say, that although inspired by all of these lovely recipe titles, I decided to go an entirely different route.
Growing up in the country, there was never a time when my family didn’t have a seriously gigantic garden going on during the spring, summer, and fall months. My dad especially was a huge fan of any garden-fresh vegetable. I can’t tell you how many times I saw him sit down to dinner with a bunch of freshly picked spring onions and a salt cellar filled to the brim with salt to dip them in. Y’all those were the days; there was absolutely no need to worry about onion breath, or more importantly, daily sodium intake. Nowadays, those same spring onions are more often referred to as scallions, however, they’re really just the same ol’ vegetable wrapped up in a fancier name. Anway, seeing as this potato salad is packed with those same fancy vegetables, along with a few others as well, I decided to name this recipe in honor of my dad. Call it an early Father Day’s gift; one smothered in mayonnaise and seasoned with love.
Ingredients:
- 2 1/2 Pounds Red Potatoes, Peeled & Cubed
- 1 Teaspoon Sea Salt
- Water
- 6 Hard-Boiled Eggs, Chopped
- 1 Cup Mayonnaise
- 1 Bunch Scallions or Spring Onions, Chopped (Green Parts Only)
- 1/4 Cup Fresh Parsley, Chopped
- 3 Ribs Celery, Finely Diced
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Sweet Paprika
Directions:
- Place the potatoes and sea salt in a large pot over high heat covered by at least 2 inches of water. Cook for 18 to 25 minutes, or until fork tender.
- Drain the potatoes and set aside for 1 hour to cool.
- In a large mixing bowl, gently fold together the drained potatoes, chopped eggs, mayonnaise, scallions, parsley, celery, salt, pepper, and paprika until well combined.
Suggestions:
- Make sure to cut your potatoes in a uniform shape and size, so that each piece cooks at the same rate. The length of time they take to cook will depend on their size.
- The potatoes will soak in less of the mayonnaise mixture if you allow them to cool before putting the potato salad together.
- Check out my favorite way to hard-boil eggs HERE. I’ve got it down to a science.
- If you don’t feel like making your own hard-boiled eggs, replace them with store-bought hard-boiled eggs. My only issue with the store-bought version is that they are often smaller.
Improvements:
- Add crispy crumbled bacon to this potato salad.
- Fold a tablespoon or two of vinegar into the potato salad if you are eating it right away. If you plan on storing some of the potato salad for later use, the vinegar may change the texture of the hard-boiled eggs.
- If you aren’t fond of scallions or spring onions, omit them from this recipe or replace them with finely chopped fresh chives.
Ingredients:
- 2 1/2 Pounds Red Potatoes, Peeled & Cubed
- 1 Teaspoon Sea Salt
- Water
- 6 Hard-Boiled Eggs, Chopped
- 1 Cup Mayonnaise
- 1 Bunch Scallions or Spring Onions, Chopped (Green Parts Only)
- 1/4 Cup Fresh Parsley, Chopped
- 3 Ribs Celery, Finely Diced
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Finely Ground Black Pepper
- 1/2 Teaspoon Sweet Paprika
Directions:
- Place the potatoes and sea salt in a large pot over high heat covered by at least 2 inches of water. Cook for 18 to 25 minutes, or until fork tender.
- Drain the potatoes and set aside for 1 hour to cool.
- In a large mixing bowl, gently fold together the drained potatoes, chopped eggs, mayonnaise, scallions, parsley, celery, salt, pepper, and paprika until well combined.
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MORE GREAT POTATO SALAD RECIPES
Lemon & Dill Potato Salad with No Mayonnaise
