Potato Salad

Potato Salad



  • 2 pounds of potatoes
  • 2 Tbsp. olive oil
  • 2 Tbsp. lemon juice, lime juice or vinegar
  • 2 tsps. Dijon mustard
  • ¼ tsp. pepper
  • 3-4 scallions
  • Optional mix-ins: chopped pickles, paprika, fresh dill


  1. Cut the potatoes into halves or quarters if they are large. Put them in a large pot with a lid and cover with water. Bring to a boil over medium-high heat, then turn the heat down to medium and set the lid askew so that steam can escape.
  2. After 25 minutes of boiling, check to see if the potatoes are soft by stabbing with a fork. Continue boiling for another five minutes if still tough.
  3. Drain the potatoes, then chop into bite-size pieces once they have cooled enough to handle.
  4. While the potatoes are cooling, mix the olive oil, lemon juice, mustard and pepper in a large bowl. Whisk briskly until the liquid is blended.
  5. Throw the potatoes into the bowl and toss them in the dressing to coat. Let marinate for 10 minutes.
  6. Chop scallions and sprinkle over top. Toss again and taste; adjust citrus juice or vinegar.

Makes 4-6 servings

This recipe was submitted by YMCA of Western North Carolina.