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    Home » Recipes » Side Dish Recipes

    Simple Potato Salad, The Right Amount For Two Without Leftovers

    Published: Mar 21, 2023 by Nadja Belgrave · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    A closeup of a bowl served with potato salad decorated with curly parsley.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Click to read my policy and more about affiliate links. 

    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.

    Jump to:
    • ❤️ Why You'll Love This Recipe
    • 📋 Ingredients & Substitutions
    • 📝 How To Make Potato Salad
    • 👩🏽‍🍳 Tips
    • ❓FAQ
    • How To Double The Recipe
    • 🔖 Recipe Variations
    • 🍽 Serving Size and Suggestions
    • Other Recipes You'll Love
    • Easy Potato Salad (Ensalada de Papa) For Two

    ❤️ 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.

    📋 Ingredients & Substitutions

    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
    Top view of Ingredients to make potato salad (potatoes, mayonnaise, chopped celery, chopped onions, eggs, and salt).

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

    As for utensils, you’ll need a knife, chopping board, medium-size saucepan, mixing bowl, and spoon.

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    Mixing Bowl

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    📝 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.
    A top view of chopped potatoes on a chopping board.
    A top view of a pot filled with water, potatoes in half and two eggs.
    1. 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. 
    2. 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.
    A top view of two cooked eggs in a bowl with ice and water.
    a top view of peeled hard boiled eggs.
    1. Peel and chop the eggs and set them aside for assembly.
    2. 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.
    3. 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.
    Diced potatoes, eggs, celery and onion in a mixing bowl.
    Mixed potatoes, eggs, celery and onion in a mixing bowl with a dollop of mayonnaise.
    1. Now add the chopped onions, celery, and eggs and mix them gently. Next, add the mayonnaise and fold it gently until all the pieces are coated.

    💡 Tip: Mix the onions and celery with the mayonnaise in a separate bowl, then mix the dressing with the potatoes.

    1. Refrigerate for at least 2 hours, but overnight is better. Then serve and enjoy.
    A closeup view of chilled potato salad with curly parsley as garnish.

    👩🏽‍🍳 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.

    • Let your salad ingredients cool before adding the mayonnaise. This will ensure you don't end up with a watery salad.
    • You could peel and chop the potatoes before boiling them. They will take about 10 minutes until fork tender. Follow the exact instructions for the eggs.
    • Make sure to chill your salad since it will help the flavors integrate. 

    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.

    • I prefer using Yukon gold since these are all-purpose ones, and they maintain their form after boiling, but they also soak the dressing.
    • Avoid russet potatoes since they will absorb the liquid, and you may end up with a mushy potato salad. They are better suited for mashed potatoes.
    • If you prefer eating potato skin, use red or fingerling potatoes.

    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 long does potato salad last in the fridge?

    It should last 4 to 5 days in the fridge, stored properly in an airtight container.

    Can you make it ahead of time?

    You can chop and cook the potatoes and egg the day before. Add them to the mixing bowl, cover them, and store them in the fridge. Mix the dressing and chopped veggies two hours before you serve, then store them in the fridge until ready to enjoy. Since all the ingredients are cold, they will mix well. 

    Can you freeze this recipe?

    I don't recommend freezing the potato salad. Thawing will change the texture, and the dressing will be watered down.

    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.

    Other Recipes You'll Love

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      Rice with Pigeon peas and coconut (Arroz con guandú y coco)
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      Caramelized Plantains: sweet and easy comfort food
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      Pork Chorizo Fried Rice with Panamanian flavor
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    After making this recipe, you won't have a nasty food container in the fridge staring at you! So go and enjoy your small portion of potato salad and say goodbye to leftovers.

    If you tried this easy potato salad for two recipe or any other recipe at Nashi Food, don't forget to rate the recipe and leave me a comment below! We love knowing about your cooking experience.

    Easy Potato Salad (Ensalada de Papa) For Two

    Top view of a bowl with potato salad decorated with curly parsley.
    Print Recipe
    5 from 9 votes
    Are you looking for a potato salad recipe that won't leave you with leftovers for days? Our simple potato salad for two is the perfect solution. Try it out today!
    Prep Time10 minutes mins
    Cook Time15 minutes mins
    Cool Time10 minutes mins
    Total Time35 minutes mins
    Course: Side Dish
    Cuisine: Latin
    Servings: 2
    Calories: 500kcal
    Author: Nadja Belgrave
    Prevent your screen from going dark

    Ingredients

    • 1 pound Yukon gold potatoes, washed
    • ⅓ celery rib, , chopped (about 1.5 tablespoons)
    • ¼ cup chopped onion
    • 2 eggs
    • 1 teaspoon salt
    • ⅓ cup mayonnaise

    Utensils

    • Chopping board
    • knife
    • medium saucepan
    • salad spoon
    • Mixing bowl

    Instructions

    • Chop your pound of Yukon gold potatoes in half.
      1 pound Yukon gold potatoes
    • Add the chopped potatoes and 2 eggs to the saucepan and enough water to cover them for about 2 cups. Then add the 1 teaspoon salt and mix it in. Cover the pot and let it reach a boil, and then turn down the heat to a gentle simmer. It should take about 15-20 minutes to be fully cooked.
      1 pound Yukon gold potatoes, 2 eggs, 1 teaspoon salt
    • Set a timer to 10 minutes. Once the time is up, remove the eggs from the water, dunk them into ice and cold water, and peel them. Finely chop the egg and set aside.
    • With a small knife or fork, prick the potatoes. They are ready when it goes in and out easily. Turn off the heat and transfer the potatoes to a large mixing bowl to cool.
    • Once the potatoes are cooled, peel and chop them into half an inch cubes. Lay the potatoes on the flat side on a chopping board and cut between 2-3 times vertically along the longer side of the potato, then cut 3-4 times horizontally (depending on the size of the potato). Transfer them to the mixing bowl.
    • Now, mix in the ⅓ chopped celery rib, ¼ cup chopped onion, and egg with the potatoes, then add the ⅓ cup mayonnaise, and mix gently to avoid losing their form.
      ⅓ celery rib, ¼ cup chopped onion, ⅓ cup mayonnaise
    • Refrigerate for at least 2 hours, then serve, and enjoy.

    Notes

    Substitutions:
    • 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.
    Tips:
    • 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.
    • Chop the potatoes about the same size for even cooking.
    • Let your salad ingredient cool before adding the mayonnaise. This will ensure you don't end up with a watery salad.
    • You could peel and chop the potatoes before boiling them. They will take about 10 minutes until fork tender. Follow the exact instructions for the eggs.
    • Make sure to chill your salad since it will help the flavors integrate. 
    • 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.
    • Do not recommend russet potatoes since they absorb the liquid, and you may end up with a mushy potato salad.
    • 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.

    Nutrition

    Nutrition Facts
    Easy Potato Salad (Ensalada de Papa) For Two
    Amount Per Serving
    Calories 500 Calories from Fat 288
    % Daily Value*
    Fat 32g49%
    Saturated Fat 6g38%
    Trans Fat 0.1g
    Polyunsaturated Fat 18g
    Monounsaturated Fat 8g
    Cholesterol 179mg60%
    Sodium 1477mg64%
    Potassium 1054mg30%
    Carbohydrates 42g14%
    Fiber 5g21%
    Sugar 3g3%
    Protein 11g22%
    Vitamin A 270IU5%
    Vitamin C 46mg56%
    Calcium 60mg6%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
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    Hola! I'm Nadja

    I'm the writer, recipe developer, and photographer behind Nashi Food. I share Panamanian & Latin recipes made EASY, so you can fit them into your busy schedule ~ even when it's just 2 people!

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    Hola, I'm Nadja! I'm the writer, recipe developer, and photographer behind Nashi Food. I share Panamanian & Latin recipes made EASY, so you can fit them into your busy schedule ~ even when it's just 2 people! I will make sure that You can still enjoy the Latin food you love and connect with.

    More about me →

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