One of my favorite side dishes for summer meals is potato salad. Growing up, we always had some readily prepared, to go along with all of our grilled/BBQ dinners. My parents usually made a basic potatoes, hard boiled eggs, + mayo recipe, but since I started cooking myself, I began experimenting. Last summer I think I managed to finally perfect my recipe and I thought I’d share it with you!
Regular Mayo (I use Hellmann’s with Olive Oil)
Hard boiled eggs
Salt & pepper to taste
*Note: With any sort of salad recipe, ingredient amounts depend on taste preferences and amount of servings needed. To serve 3-4, I used 5 small potatoes, 3 eggs, 3 scallion sticks, and mayo to taste.
1. Cut potatoes into cubes, boil for 10-15 minutes (stovetops vary).
2. Boil eggs to desired texture preference, let cool in fridge.
3. Chop up scallions and mix with drained potatoes.
4. Crumble eggs into mixture then add mayo and miso mayo to preference.
5. Let chill, then serve!