I found myself with a lot of potatoes this week, so for some reason I thought to make potato salad. This recipe was the first one I found, so I ran with it, despite the fact that I had not quite enough mayonnaise left. So it turned out kind of yellow…maybe I should have used less mustard.

It probably could be less colorful.

Anyway, I’ve been enjoying it, though a better mayonnaise-mustard ratio would improve matters. Then there’s the old “salt and pepper to taste” business again, but it seems like that doesn’t make much of a difference for a salad. The important thing with this recipe is that it makes a whole ton of food, like maybe six good-sized servings.

My best guess is that this amount of potato salad would cost, like, $12 at Whole Foods (I figure this is a fair comparison, since I used organic potatoes), and I spent less than $3 on ingredients, so I’ve saved more than $9 on this side dish. The total for May is now $23! Kind of low, if you ask me.