Nan's Simple Potato Salad (small batch)

Name: How to cook Nan's Simple Potato Salad (small batch) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Maggie Conlon Martin

Nan's Simple Potato Salad (small batch)

My 2 housemates (sister and brother-in-law) aren't really keen on potato salad. So I adjusted my go-to recipe to fewer servings. It's also good with the addition of sliced black olives, but I didn't have any on hand. Also excellent to garnish servings with crisp cooked bacon, crumbled! 😋💜😋

Ingredient

Food ration :

6 servings

Cooking time :

30-40 minutes

small to medium Russet potatoes (about 1.5 lb. total)

1/4 cup

mild banana peppers

1/4 cup

+ 2 T. Sweet pickle relish

1/2 cup

mayonnaise

1/4 cup

sour cream

Cooking instructions

* Step 1

Boil potatoes whole, unpeeled, until just done. These 4 took about 30 minutes. Here's how I do it: Place potatoes in large pot and cover with COLD water. Add about 6 tablespoons salt to the water. Bring to a boil and cook until a skewer or butter knife easily pierces to center of potatoes.

* Step 2

Drain, return potatoes to pot, and put the lid on. Let sit for 5 minutes. This helps loosen the peel from the potato. While still warm, peel the skins off. I hold them in a clean tea towel and, with the edge of a butter knife, peel the skins away. Cool potatoes completely. Dice potatoes into bite-sized pieces and place in medium bowl.

* Step 3

Mince the fresh chives (approximate amount shown in photo) and stir into the potatoes. Add salt and pepper.

* Step 4

Chop the banana peppers and stir into the potatoes.

* Step 5

Stir in the mayonnaise and sour cream. Taste and adjust the ingredients to taste; sometimes I want more relish and/or banana peppers. Cover and refrigerate. You can eat it now, but I think it's best after a few hours in the fridge, so I usually make it a day ahead of serving.