Ingredients
- 2 pounds potatoes - There are more than 100 varieties of potatoes – shop around to see which ones you prefer. (red, russets, Yukon golds, Peruvian purples)
- Flavor/cream base, to taste, mayonnaise, mustard, bacon fat, white wine, vinegar, buttermilk, pickle juice, sour cream
Preparation
Then add:
Any combination of ingredients from the list, or try your own.
1. Dice potatoes into 1-inch cubes. You may skin them or not, depending on preference.
2. Boil potatoes until tender. Drain. Let cool until safe to handle.
3. While the potatoes are cooking and cooling, clean and prepare potential still-edible foods that might soon get tossed out. Look for jars and packages of other still-edible foods that have been lingering in your refrigerator. Use your own preference to determine amounts of ingredients.
4. Combine the potatoes with a base flavor and your choice of other ingredients.
5. Chill the potato salad for about an hour before serving to allow the flavors to meld.
Instructions
Potato Tips
• Potatoes should be stored in a cool dry place for best quality - not in the refrigerator.
• You can leave the skins on young, tender potatoes and other varieties of potatoes with a thin, delicate skin.
• One medium, skin-on potato provides 45 percent of the recommended daily value of vitamin C and more potassium than a banana.
About this recipe
This recipe is based on a recipe of the same title from the University of Nebraska-Lincoln’s website.
