5 tips for a great potato salad

This summer picnic staple is cheap, easy to make, and is everyone’s favourite.  Here are the secrets for making a great potato salad:

Microwave potatoes in skins instead of boiling

Wash potatoes, place on a microwave-safe dish, cover with a paper towel and cook on High for 10  minutes.  Check for readiness and add more time if required.

Peel the potatoes

Some people prefer potato skins in their salad, but it is really better for you to clean them, as it is in the skins where all the dirt and pesticides accumulate.

Use  mustard

Add yellow mustard to your salad for flavor, zest, and color to your salad.

Use low-fat mayo

Reduce the calories, not the taste.  Hellmann’s Lite Mayonnaise is so good and creamy you won’t even taste the difference.

Wait till the end before adding mayo

Who likes soggy potato salad?  Cut the potatoes and other ingredients, and place them in the fridge until ready to serve.  Add the dressing to the salad right before packing your picnic basket or serving it to your guests.  There will be just enough time for the flavours to absorb without turning it into a runny mess.

Try Russian potato salad recipe

3 medium-sized potatoes, cooked with skins, then peeled
1 small carrot, cooked and peeled (can be cooked together with potatoes)
3 hard boiled eggs
3 medium-sized zesty dill pickles
1 chicken breast, cooked
1/2 cup of canned sweet pees, drained
1/2 small onion (optional) or 1 green onion
3 tablespoons of mayonnaise
1 tablespoon of yellow mustard (optional)

Cut all the ingredients into small pieces.  Mix well in a big bowl.  Season with mayo and mustard.  Add salt and pepper to taste.