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Easy

Yankee Potato Salad

Truth be told, there's really nothing "yankee" about it except that it fits with American tastes. I modified the salad from a recipe published in Consumers Report several years ago. Their testers examined several store-bought potato salads, found them all seriously wanting in flavor and texture (and full of calories), and then created their own lower-calorie version.

I've tweaked the original many times, finding that I can easily modify the salad to individual tastes by adding or leaving out ingredients. Just select the options that appeal to you and you'll have an easy, no-fail salad.

KeyHot sauce. CU's original recipe called for hot sauce (Tabasco® or similar). A tasty variation is dry ground mustard. Either will add a nice 'bite' to the salad; but use with caution—you can always add more but you can't subtract.

Put together in 15-20 minutes (plus potato cooking). Serves 4-6.

SHOPPING LIST
  • Lemon juice
  • Hot sauce or dry ground mustard
  • Garlic
  • Options: see below
  • Red potatoes
  • Mayonnaise
  • Whole-grain mustard



Prepare potatoes
Cook the potatoes, cool, peel (if desired), then cut into bite-size pieces and put into large bowl
  • 5-6 medium potatoes (about 2 pounds)


Make the dressing

Combine in a small bowl, then gently mix into potatoes until evenly coated.

Refrigerate.
  • 1/4 cup (2 oz) mayonnaise
  • 1/4 cup (2 oz) whole-grain mustard
  • 3 tablespoons lemon juice
  • 1/2 tsp hot sauce (or more to taste) OR 1/4 tsp dry ground mustard (see above)
  • 1-2 cloves garlic, minced
  • Salt & ground black pepper to taste

Optional additions

  • Rib of celery, minced
  • Stuffed green olives, sliced
  • Radishes, sliced
  • 2-3 hard-boiled eggs, chopped
  • 1-2 tablespoons fresh dill, minced
  • Sprinkling of paprika
POTATO SALAD BASICS. Click here for essentials of selecting and cooking potatoes, preparing hard-cooked eggs, working with garlic, and similar tips to make potato salad preparation both easier and tastier.

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