Potato salad is a great side that is pretty cheap to make and still hearty. While the recipe is high in fat, the crispy veggies help provide a nice boost of vitamins C and B6. Of course, this recipe is gluten free and budget conscious! Now, making the potato salad is a little bit involved, but once you fix up a batch it will stay good for a while and provide a convenient side for any meat dish. A little bit of beef or tuna salad makes a great meal.
- 6 medium Potatoes
- 6 large Eggs
- 1/3 of an Onion
- 3 large Celery Stalks
- 1 tbsp Sugar
- 1-2 tbsp Spicy Mustard
- 1-2 tbsp Dill Relish
- 1-2 dash black pepper
Boil or bake the potatoes inside the skin. Cook them for about an hour, and be sure to remove them from heat before they’re completely soft (if you boil them too long, you’re going to end up with mashed potato salad.) Set them aside to cool and don’t worry about seasoning them.
Hard boil the eggs. Place eggs into cold water and pour in a little vinegar. Heat up the water slowly to a boil, then cut the heat when it starts to really bubble. After a few minutes, transfer the eggs back in to some other container of cold water to cool down.
Chop up the onion & celery as finely as possible. These add a lot of flavor and crunch to the dish but big chunks can be distracting and unpleasant.
Chop up the potato and egg. Peeling the egg shells is the worst step, so be patient (or share your tips if you know a better way of doing this). Then, just chop up the eggs and potatoes into smaller than bite-sized pieces.
Make the Dressing
Mix about 3 heaping tablespoons of mayonaise, a tiny bit of sugar, about one large spoon of mustard, and a big spoon or two of dill relish (every time I make this dish I add a little more relish than the last time). Drop a bit of salt and pepper in, but not too much! The mustard will provide most of the spice and the celery is naturally salty. I wouldn’t personally add more salt, but a dash or two of black pepper can add a bit of kick. Mix in the celery and onions into the dressing.
Then, just mix the dressing into the potato and eggs! Don’t stir too vigorously, or, as I mentioned, you’ll end up with mashed potatoes.
The final step is to pop it in the fridge and take a break while it all cools down to a consistent chill. This recipe makes a whole lot of salad, so be sure you’ve got some help eating it all! It makes a great side for barbeques and picnics, or it can be a nice snack any time you want a cool bite to eat.
The biggest cost is the time you spend in preparation. Otherwise, the recipe is cheap:
- 6 potato ~ $2
- 6 egg ~ $.60
- Mayo ~ $.60
- Relish ~$.20
- Mustard ~$.20
- Celery ~ $.50
- Onion ~ $.50
$5 may sound like a lot for a side dish, but this recipe is loaded with calories and it will go a long way. I didn’t have relish or mustard on hand, but WalMart has bottles of each for just $1 a piece and the recipe will leave you with plenty of leftovers for the next kitchen adventure.
If you’re cooking for yourself, you might want to cut the ingredients in half unless you really like the potatoes as much as I do!