Monday, September 18, 2017


Not a new recipe this week but I am taking a one-day break from my vacation journal, as I want to add this.  It is the Blue Apron potato salad from our meal here.  We liked it so much I wanted just the salad on my blog. We have made it twice since that first time, and it is definitely our favorite potato salad so far.

If you want to make this yourself, you can obviously adjust it to your own taste, and add any vegetables you enjoy in addition to the potatoes, and also seasonings.

I doubled most of the ingredients as we wanted leftovers the next day, which were even tastier.  

Potato Salad:

1 large Red Bell Pepper
2 stalks of Celery
1 large yellow Onion
1-1/2 pounds of Yukon Gold Potatoes
4 tablespoons Mayonnaise
2 tablespoons Red Wine Vinegar, or to taste

Heat a medium pot of salted water to boiling on high.

Wash and dry the fresh produce.

Medium dice the potatoes.

Peel and small dice the onion.

Take the pepper, cut out and discard the stem, ribs and seeds.  Cut into small dice.

Cut the celery into small dice.

Cook the potatoes by adding them to the pot of boiling water.  Cook them for 7 to 9 minutes, or until tender when pierced with a fork.

Turn off the heat.

Drain thoroughly and return to the pot.

Cook the vegetables:

In a medium pan (nonstick if you have one), heat 1 teaspoon of olive oil on medium-high until hot.

Add the onion and pepper, season with salt and pepper.

Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.

Add the celery, season with salt and pepper.

Cook, stirring frequently, 2 to 3 minutes, or until slightly softened.

Turn off the heat and season with salt and pepper to taste.

Transfer to the pot of cooked potatoes.

To your potato and vegetable mixture, add the mayonnaise and vinegar.  Stir to thoroughly combine. Drizzle with olive oil and season with salt and pepper to taste.

Additional thought:  for this recipe we changed the green bell pepper to a red one, just our personal taste.   It made it look prettier too.

We may have overcooked the potatoes as we didn't hear the timer go off.  It did not detract though, and as it is a heated potato salad it was just as delicious.  


  1. I love potato salad, Denise! I have not made it for quite sometime, but thanks to your post, photos and recipe, I am tempted to! Thank you so much for sharing.

    1. Hope you will let me know what you think of it Linda :)

  2. It does look good, and would be nice cold too.

  3. This does look very good! Gosh, I haven't made potato salad in years! This recipe would be a good one to start with. And it's not overloaded with mayo, either.

    1. We hadn't made it for a long time either before we got this recipe. The fact that it didn't have a lot of mayo was a big plus for me :)

  4. I love potato salad and this looks delicious. Have good week Diane

  5. I think I'd go for that. I do like potato salads; I might go for a milder pepper though.

  6. Looks good, though I don't normally add vinegar.

    1. I have never added vinegar before either but enjoyed the taste, and it wasn't too overwhelming.


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