"Good and Cheap" Potato Salad

Introduction:

This recipe was mostly taken from Good and Cheap, the super cheap and awesome cookbook from Leanne Brown.  I highly encourage you to check out all of her recipes and website, here.  The reason behind this one was because I needed a super easy, quick recipe on hand for work.  We were doing a training on "Eating on an AmeriCorps Budget" and Leanne Brown is the boss in this area.

Potato salad can be done a thousand ways, so I stuck with this simple recipe, which didn't have mayo, which I believe makes it vegan friendly? But honestly I'm not sure, so my vegan friends should check and make sure.

Food Items:

• 2 lbs of potatoes. (I used about 1/2 of a 5 lb bag)
• 2 tbsp olive oil
• 2 tbsp vinegar (or citrus-y thing you might have around)
• 2 tsp dijon mustard
• Salt and Pepper
• Green Onions
• Other seasonings you might want to add, such as dill or parsley

Utensils Needed:

• Mixing bowl
• Pot
• Something to stir with
• Something to whisk with, such as an actual whisk or a fork
• Your friendly stove top
• Knife
• Chopping Board

Directions:

• Cut potatoes into bite-sized pieces
• Throw potatoes into pot with water
• Put on stove over medium-high heat, then wait til that sucker boils.
• Once boiling, move down to a simmer and simmer for 25-ish minutes.
• Check for doneness by stabbing it with a fork. If it's stabs easily, you are good to go.
• In the large bowl, mix everything else together and whisk away!
• Add herbs, green onions, other items now!
• Throw potatoes into bowl a voila! Potato Salad!
  

  

  Here's what the leftover mixing bowl looked like

  

  Mixing away!

  

  Final product with some mixed in herbs!

Perks:

This was super easy to make and made an okay amount of potatoes.  It'd also be easy enough to double if need be.  Leeanne Brown certainly knows what she's doing so def check her out.  It's also quite easy to just stick in the fridge and bring to a potluck, which is exactly what I did.

Variations:

The variations on potato salad itself are literally endless, so expect some future potato salads from me.  For this one in particular, switch up the mustards and citrus you stick in there. For mine in particular, I used vinegar and dijon, but I bet a nice lemon or lime flavor would have gone far.  You can also easily switch up the herbs and stuff you add to it.  I added dill to mine, because that is what I had, but I bet thyme or parsley would have been especially delicious. And bacon of course, because that makes everything better.

Final Thoughts:

This dish was exactly what I needed in the moment: something quick and easy.  I don't know how often I'd make it in the future, as I'm a bigger fan of  mayo-y potato salads.  Definitely try this out though, especially if you are in a hurry.