Simple Potato Salad, The Right Amount For Two Without Leftovers

What's Inside: Learn simple steps to make an easy potato salad for two people with pantry ingredients, full of flavor, and that won't leave leftovers. 

Are you tired of opening your fridge and seeing leftover containers with potato salad? You opened up the container but didn't recall when you made it. You also notice a strange orange color.

Not consumable, so in the trash, it goes.

I know that feeling. This situation has happened to me more than I would like to admit. I don't enjoy wasting food, and I know you don't either. I have managed to resolve this dilemma.

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This potato salad, or ensalada de papa, as it’s named in Spanish, is a simpler version of the traditional Panamanian potato and beets salad. It does not have a similar flavor to your American potato salad, but I’m sure you’ll love it as much as I do.

So let me guide you to these simple steps on how to make a small batch of potato salad for two people! If you want to make more for a party or barbecue situation, I'll also give you the amounts needed.

Enjoying this Panamanian side dish, make the kidney beans or the lentils.

❤️ Why You'll Love This Recipe

• No leftovers, perfect recipe for couples to avoid food waste and save you some dollars.
• Easy to make, follow simple steps to make it on the stove.
• Simple, made with pantry ingredients but full of flavor.
• Customizable, check out the variations section on how to customize it.

To make this recipe, you’ll need the following:

• Yukon gold potatoes: use other potatoes like red or fingerling.
• Onion: can be replaced with red onion.
• Mayonnaise: use your favorite brand. I prefer Hellman's brand.
• celery
• eggs
• salt and water

You’ll have the complete measurement of each ingredient on the recipe card below.

📝 How To Make Potato Salad

As always, gather all your ingredients to start the prepping and cooking process.

1. The first step is to cut the washed potatoes in half. Try maintaining roughly the same size, so they cook evenly. 
2. Then add the potatoes and the eggs to your saucepan, fill it with water so they are covered, and add the salt.

3. Turn on the stove to medium-high heat and let it reach a boil. Once it starts boiling, lower the heat to a gentle simmer, cover the pot, and let it cook until it’s fork-tender but not falling apart. It’ll take about 15-20 minutes. 
4. Now set a timer for 10 minutes. Once the time is up, take out the hard boiled eggs and transfer them to a bowl with ice and cold water and let them cool for about 5 minutes.

5. Peel and chop the eggs and set them aside for assembly.
6. Use a paring knife or a fork and prick the potatoes; if it goes in and comes in and out easily, then they are ready. Remove the cooked potatoes from the water and transfer them into a mixing bowl to cool for about 5 minutes.
7. Remove the potato peel using a knife to pull it. Then use the chopping board to chop your potatoes into 1/2-inch cubes and add them back into the mixing bowl.

9. Refrigerate for at least 2 hours, but overnight is better. Then serve and enjoy.

👩🏽‍🍳 Tips

• If you have an egg cooker, you can use that too. Start them when you cook the potatoes; they will be done before you know it.har
• Start cooking your potatoes in cold or room temperature water instead of hot water. This will ensure the potatoes cook evenly on the inside and outside.
• You can chop them about the same size for even cooking.

Selecting The Potatoes

• Make sure your potatoes are firm to the touch.
• Look for ones that are roughly the same size and do not have any blemishes or green spots, or the skin is pierced.
• Use all-purpose or waxy potatoes, which will not absorb too much water when cooking. You can review this article about the types of potatoes for making salads.

Storage

Store in the fridge in an airtight food container, and it will last for 4-5 days. If there is a change in color, discard it, this is "no bueno".

❓FAQ

How To Double The Recipe

Add ½ pound of potatoes for each additional serving or person that will be served. Also, add 1 more egg for each ½ pound of potatoes. Then follow the same steps as directed in the recipe card.

Also, mix the onions and celery with the mayonnaise before adding dressing to the potatoes. This will prevent overmixing the salad.

🔖 Recipe Variations

• Prefer a little more color to this white potato salad? Add carrots. Cook the carrots with the potatoes, then follow the same steps. You could also add beets and make the traditional Panamanian potato salad served during holidays.
• Add a small can of peas and carrots before mixing. You could also use frozen peas and carrots; you only need to thaw them and add them to the salad before mixing.
• Want to cook it faster? Peel and chop the potatoes. If you have an instant pot, add them into the inner pot, add 1 cup of water, and using a steamer place the potatoes and eggs in them and let it pressure cook for 4 minutes. Once the time is up, quick release the pressure, transfer the eggs to an ice bath, peel, and chop. Follow the assembly steps.
• Want a sweeter potato salad? Try adding honey to your mayonnaise before mixing, or use the miracle whip brand. This one tends to be on the sweeter side.
• Prefer a lower-fat option? Replace half the mayonnaise with plain greek yogurt. Mix them in a separate container before adding the dressing to the salad. You could add garlic or onion powder for added flavor.
• Dressing variation, mix 1 teaspoon of mustard and 1 Tablespoon of honey with the mayonnaise.

🍽 Serving Size and Suggestions

The creamy potato and egg salad recipe is intended to be served as the only side dish and pair it with a protein, so you'll get 2 hefty servings. It can serve 4 people if you want to pair other side dishes together.

Serve it as Panamanian's do, with arroz con pollo and tajadas or fried plantains.

You can serve it with roasted or baked chicken, bbq ribs, hamburgers, and even baked ham.