Potato Salad

When camping, I love packing hassle free, versatile ingredients like potatoes, eggs, and bacon. It's the complete opposite of how I cook day to day because I try to use the same ingredients in multiple ways for various meals. Here is a basic, healthier potato salad I made this past weekend with what I had on hand.

Cooking Method
Stovetop

Time
🕒

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Recipe

Ingredients (4 Servings)

2 LARGE RUSSET POTATOES, PEELED AND CUBED
1/4 CUP VEGAN MAYO (OR REGULAR)
2 EGGS
1 GREEN ONION, CHOPPED
1/4 WHITE ONION, FINELY DICED
1 TBSP FRESH CHIVES AND OREGANO, CHOPPED
1 TBSP MUSTARD
SALT
PEPPER

If I had celery, I would’ve added some in for crunch and flavor.

Instructions

Add potatoes to a pot with 1 tbsp of salt and cover with water. Boil for 5-10 minutes until softened.

Boil eggs simultaneously for 10 minutes. I like to keep the center a bit soft, if you prefer them cooked through, boil a bit longer.

Prep onions and herbs while waiting.

Add cooked potatoes to a bowl along with herbs, onions, mustard, mayo, 1/2 tsp. pepper, 1/2 tsp. salt and egg. Mash egg while mixing to combine.

Process

We stayed on a beautiful farm where we got to use fresh eggs!