Spring has sprung and after a thankfully wet winter, the water-wise front yard we installed two years ago is bursting with color. What a difference a couple of years and a wet winter makes, right? Click on the link to see the “before” photos.
It’s also getting to that time when barbecues and picnics become more commonplace and what’s easier and more of a crowd pleaser than a classic potato salad?
At its most basic, potato salad is simply boiled potatoes, mayonnaise, vinegar and chopped celery and onions. From there, the addition of hard boiled eggs is a personal or cultural choice. Flavor additions like sweet pickle relish, mustard and fresh herbs like dill only serve to enhance and distinguish the chef’s taste. To peel or not to peel the potatoes? That is the question best left up to you. Personally, I like the addition of hard boiled eggs and I prefer my potatoes peeled, but feel free to make your own way here.
2eachgreen onionsliced (both green and white parts, about ¼ cup)
4eachhard boiled eggschopped
1tablespoonsweet pickle relish.
2tablespoonswhite wine vinegar
1teaspoonfreshly ground black pepper
Place the potatoes in a pot and cover with cold water. Bring to a boil and cook until the potatoes can be easily pierced with a knife, about 20-25 minutes depending on the size of the potato. Drain and cool until they can be handled. If desired, slip the skins of the potatoes and then cut into 2” chunks.
Place the cooked cut potatoes in a large mixing bowl. Add in the diced red onion, chopped hard boiled eggs, and diced celery and sweet pickle relish.
In a small bowl, whisk together the mayonnaise, mustard, white wine vinegar, salt and pepper. Fold into the potatoes and vegetables, taking care not to break apart the potatoes too much. Sprinkle in the fresh dill.
How do you like your potato salad? Let me know in the comments below.