Don’t bother with removing the potato skins in this Rustic Potato Salad recipe! Keeping them on and adding chives from the garden gives this recipe a rustic feel! Plus it is a perfect recipe for a picnic or packed in the cooler for camping!
It’s picnic and camping season: OFFICIALLY!
Well at least around my home. Some parts of North America have had the pleasure of having an earlier start to the outdoors season, but lately in Montreal it has been hit or miss – we cannot have a 5 day streak where it’s nice! Usually it is cold or rainy… or both.
But hopefully it’s over and we can get some good ol’ BBQing done and enjoy what little we have of summer outside!
So pack up your bags because the next couple of recipes will be PACKABLE! And, of course, great for picnics and camping!
First up, you guessed it! This yummy Rustic Potato Salad!
I get all heart eyes when it comes to potatoes: baked, fried, mashed, boiled, chips… you name it I love the starchy vegetable.
Once more, when you can buy little ones, like yellow and red creamers from the Little Potato Company, I get even more heart eyed because it means less work cutting them up into smaller pieces to cook faster (y’all know #30minutesorless is my fav). And guess what?! This recipe is just that!
This recipe takes less than 30 minutes to make! Just make sure you follow the ways to cool down the potatoes, if ya don’t you risk separating the mayonnaise – not that it would hinder the flavour of the salad, just the appearance by losing the mayo’s capability of creating an even coating.
If there is anything I can say about the recipe… please use real mayo! I personally have never attempted to make homemade mayonnaise, one day I’ll attempt and maybe I’ll see a glorious light.
For now my spread on everything, dip everything into, lick the spoon (ok, I try to take the most off but then it’s my tongue or that last fry that gets the rest) mayo is Hellmann’s Mayonnaise.
I can’t live without it. Honestly I’m craving a chicken salad sandwich or BLT made with this bread and of course both starring mayo.
Hope you enjoy!
- 2 lbs little potatoes washed
- 3/4 cup mayonnaise
- Handful of chives chopped
- 1 1/2 tsp. salt
- 3/4 tsp. ground pepper
Place washed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and cook until fork tender, about 10 to 15 minutes.
Drain potatoes, to cool faster run them under cold running water and drain. Cut in half to cool more quickly.
Once you have warm to room temperature potatoes, mix with mayonnaise, chives, salt and pepper.
This recipe stores really well in a airtight container for about 3 to 4 days in the fridge. Great recipe for summer BBQs, potlucks, picnics and camping!
Did you make this recipe?
I wanna see your tasty creations!