Step 1: Boil some eggs. This was actually the key to making potato salad for me. Set aside.
Step 2: Boil some potatoes. I chose some incredibly white potatoes with purple skins that I had grown in my garden - called Purple Viking I fear because they were "invented" in Minnesota. I was very hesitant to try to grow potatoes - it seemed so unfulfilling. Here, take these little potatoes, put them in the ground, and in a few months, dig them up and get bigger potatoes. But they were actually pretty satisfying. Grew pretty plants, I got to play in the dirt and mount up around them, then go buy a spading fork to flip them up, shake them out, and put them in a mesh bag to hang dirtily in the basement to "cure". Eventually, I brought them upstairs and scrubbed a couple up for the salad. You will need about, oh, 8 of various sizes.
Step 3: Mix up the dressing. Here is what I used -
1/4 C. real or lite Hellmann's Mayo
1/4 C. plain yogurt (low, no, or full fat)
1 sm. onion chopped fine (or some minced dehydrated onion to taste)
Celery salt to taste
Maybe some pickle juice*
A squirt or two of your choice yellow or brown mustard
Pepper to taste
Parsley for color
*If you have kimchi, I very highly suggest dribbling some kimchi juice in. It really added a lot of flavor!
Put all ingredients in a jar and shake it up. Dump into a bowl.
Step 4: Coarsely cut up the potatoes. Stir with dressing. Feel free to taste and add more of something if it needs it. You can add a little vinegar too if you need it more juicy.
Step 5. Cut up those eggs - just one or two - sliced, and lay them on top. Serve!
