by Kat Apf

Created on: July 03, 2010   Last Updated: August 18, 2010

Potato salad is fairly easy to make and always much better than what you can buy at the deli or packaged at the grocery store.  Most people love potato salad and it's a great side dish for barbecues and summer parties.

A rule of thumb I learned from my grandmother is for each person you're serving,  use about two medium-sized potatoes.  This recipes serves eight but you can easily adjust it to serve more or less.  

Ingredients-

About 16 medium-sized potatoes
3 hard boiled eggs
2 shredded carrots
1 diced green pepper
1 diced red or yellow pepper
1/2 cup of mayonnaise
1/2 cup of sour cream or plain yogurt
1 teaspoon of prepared mustard
Black pepper to taste
Salt to taste
Dash or two of dried parsley

Step one-
Peel and quarter the potatoes.  Boil for about twenty minutes or until they are soft.  You want to make sure they aren't too mushy or you'll have gooey potato salad and that's not what anyone wants to eat. Run them under cold water for a few minutes and then, set them aside to cool in a large bowl,  while you assemble the rest of the salad.

Step two-
Peel the hard boiled eggs and chop them coarsely.  Add the chopped green and red or yellow peppers to the chopped eggs.  Add the salt and pepper and parsley and mix gently.

Step three-
In a small bowl, combine the mayo and the sour cream or plain yogurt and mustard. Add this mixture to the egg mixture and gently mix.  

Step four-
Fold the egg mixture into the cooled potatoes and again, gently mix them together.

Step five-
Let this cool in the refrigerator for at least two hours before serving.

This potato salad goes great with almost any grilled meat. It's fairly easy to double or half depending on your needs and doesn't take that much time to prepare.  It's great if made a day or two ahead. The flavors meld together nicely when made ahead.

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