Guys, it’s half-way through August. There isn’t much summer left. Make the most of it with some picnic friendly food, and obviously, a picnic.
Try this potato salad recipe for your next excursion, just like how mom used to make, but waaaay healthier.
1 bag of mini potatoes (about 30 potatoes)
10 stalks of celery
3 peppers (I use red, orange and yellow)
1 bunch green onions
3 tablespoons low fat mayo
optional 1 avocado
Hard boil your eggs. Personally, I like to put the eggs in water, turn it on high and just leave them there for 30 minutes, but everyone has their own way for boiling eggs.
At the same time, put on a large pot of water and bring it to a boil. Once this is happening add the potatoes and leave them in there until you can easily stick a fork through one (10-20 minutes).
Chop up the onions, celery and peppers and put them into a big bowl.
You will probably have a couple of minutes of downtime here, especially if you have a chopping helper, so do with it as you will.
When the potatoes are ready, chop them up into what you think is bite-size (I quarter or half them) and do the same with the eggs. Add to the big bowl.
Stir in the mayo. If you plan on eating this all that day you can use an avocado instead of all or most of the mayo, which is delicious but does put a time limit on how long this will keep.