All American Potato Salad
  • 3 large russet potatoes, peeled & large dice
  • 2 Tbsp finely chopped red onion
  • ⅓ cup diced celery
  • ⅓ cup diced carrots
  • about ½ cup mayonnaise {I use light mayo}
  • 1 tsp garlic powder
  • salt and pepper to taste
  • fresh chopped parsley
  1. Add the diced potatoes to a COLD pot of salted water. Bring to a boil and cook until just fork tender. You don't want to overcook the potatoes because they will fall apart as you stir the remaining ingredients.
  2. Drain the potatoes well and cool in the fridge for about 10-15 minutes.
  3. Stir in the red onion, celery and carrots.
  4. In a small bowl stir together the mayo, garlic powder, salt and pepper.
  5. Add the mayo to the potatoes and stir to coat. *Depending on the size of the potatoes you may need a little more or a little less mayo. You want the potato salad coated but not excessively heavy on the mayo.
  6. Stir in some fresh chopped parsley.
Recipe by LeMoine Family Kitchen at