Today, I’m bringing you a classic potato salad. This simple salad is great stuffed into baby bell peppers and served as a side dish for your summer BBQ’s, holiday picnics or family gatherings! I mean, who doesn’t love potato salad? Well, aside from my adorable husband, who doesn’t love potato salad? It’s ok, I forgive him for not being a fan of potato salad. It means I don’t have to share! I’m ok with that.
Aren’t they cute? I think they’re the perfect little two-bite sized bits of summer on a plate! And hey, since we’re stuffing the salad into baby bell peppers, it means we’re getting more veggies. That’s never a bad thing! When you slice off the tops of the peppers, dice them up and toss them in with the rest of the potato salad. You’re eating the pepper anyway! Shouldn’t let those tops go to waste!
Now for the big question: Are you a fan of hard-boiled eggs in your potato salad? Some people don’t like them. Me? I’m a big YES PLEASE in that category. Something about the flavor of the egg yolks and the soft bits of egg whites make the potato salad “classic” for me. If you’re not a fan, simply leave them out. Either way you choose to make this potato salad, it’s still a winner!
I like leaving the little stems on the peppers for presentation too. It gives you something to grab when you’re stuffing them in your face… I mean, eating them ever-so-politely. Ha!
This is a great recipe that doesn’t take too long to make. I’ve included a few time saving tips too! Boil the potatoes first, then prepare your peppers while the potatoes cool. I think the flavor of the potato salad is best served the next day. If you’re taking these to serve at a picnic or outside BBQ party, be sure to keep the salad and peppers in a cooler until you’re ready to serve them. Don’t leave them out longer than 30 minutes, not that they’ll last that long anyway! For more Potato Salad Safety tips, check out the Idaho Potato Site!
Classic Potato Salad
- 2 lbs Idaho Russet Potatoes I used 6 fist-sized potatoes from a 10 lb sack
- 3/4 cup mayonnaise
- 2 TBLS whole grain mustard
- 1/2 cup chopped green onions - both green and white parts
- 1/2 cup chopped celery
- 1/3 cup sweet pickle relish
- 3 hard-boiled eggs peeled and diced
- Salt and Pepper to taste
- 16 - 24 mini baby bell peppers assorted colors
- In a large pot, cover potatoes with cold water.
- Bring the potatoes to a boil, reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain potatoes and rinse with cold water. Once the potatoes are cool, cut them into small chunks, about 1/4-inch pieces. Remember you're stuffing this salad into a mini bell pepper, so the pieces need to be someone smaller than usual.
- Place potatoes in a large bowl and set aside.
- As the potatoes are cooling, you can prepare the bell peppers.
- Lay the peppers on a cutting board and using a sharp knife, slice horizontally through the upper third of each pepper.
- Reserve the pepper pieces to include in the salad.
- Rinse and remove the seeds and membranes from inside each pepper and dry them thoroughly.
- Set the prepared peppers on a baking sheet or serving tray and set aside.
- Now, prepare the salad.
- In a bowl, whisk together the mayonnaise and mustard.
- Pour the mix over the cooled potatoes and gently stir until the potatoes are well coated.
- Add the onions, celery, pickle relish, and eggs.
- Finely dice the extra pieces of bell peppers and put those in the bowl as well.
- Stir gently to combine.
- Season with salt and black pepper, to taste.
- Using a spoon, carefully fill each pepper shell with potato salad.
- After all the shells are full (you will have extra potato salad - enjoy that as you wish, or fill more peppers!) garnish with extra green onions!
- Serve immediately or chill in the refrigerator for up to 2 days.
Potato Project 2015:
10 lbs = 28 potatoes
Potatoes used in this recipe: 8
Current Potato Count: 14
Recipes so far: 3
Want to see more Potato Project Recipes? Check it out!
Enjoy my friends!
Only 14 potatoes left! What I should make next?