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Potato Salad reminds me of having a picnic at every meal. It doesn’t matter what time of year it is because it’s good anytime.
Potato salad can be very particular for a lot of people. From the dressing to what you add in with the potatoes I think could probably be up to debate. It’s a dish people definitely make their own and that is what I love about potato salad. It’s delicious no matter what.
I usually make potato salad with Yukon, white or red potatoes. There may be other varieties but these are my top three. I think they hold up well compared to using Russet potatoes. Again, it’s up to you. As for the dressing, I really like this one because I think it can be used in any potato salad. I do not prefer my potato salad slather with dressing. I don’t think you get to taste all of the other ingredients in the dish when the main ingredient is the dressing.
So I hope you give this version of potato salad a try. Or I’d love to read what your version of potato salad is. Make adjustments to the amount of ingredients. I made this potato salad for Chris and I with the idea of having some leftovers.
Red Potato Salad
- About 8-10 Red Potatoes , cut into big chunks for eating
- 2 Celery stalks, chopped
- 4 cloves Garlic, minced
- 2-4 Radishes, cut in half and thinly sliced
- 2 Green Onions, chopped
- Parsley, a small bunch chopped (save a little for garnish)
- 1 Tbsp Chives, chopped
- ½ cup Mayo
- 1/3 cup Olive Oil
- ½ tsp Dill, dried or 1 tsp fresh
- 1 tsp Garlic Powder
- 1 ½ Tbsp Stone Ground Mustard or Brown Mustard
- 1 – 2 Tbsp Red or White Wine Vinegar
- Optional – 1 tsp lemon zest and juice of ½ lemon
- Dash of Sugar
- Salt and Pepper
- In a saucepan, filled with water, add the chopped potatoes and bring the water to a boil. Once the water boils turn down to just a slow rumbling of a boil and cook until the potatoes can easily be pierced with a fork. You don’t want the potatoes too soft.
- While the potatoes are cooking, in a small bowl combine all of the ingredients for the dressing and mixed until fully combined. Taste and adjust if you need to add more seasonings.
- When the potatoes are finished cooking, drain and let cool before adding the dressing. Add the dressing and gently stir the dressing and the potatoes together.
- Garnish with some of the parsley and/or chives. Serve at room temperature or place in the refrigerator until ready to serve. Take the salad out of the fridge about 20 minutes before serving.
There are a number of other items you can add to potato salad. The possibilities are endless to me. It’s really about tradition and what you like.
- sweet pickles (then you can omit the sugar in the dressing)
- hard boiled egg, sliced
- Red Onion
- Vinegars – Red, White or Cider
- Paprika, a little on top when done mixing in the other ingredients and dressing
- Bacon, great with white or Yukon potatoes
- Herbs like Basil or Thyme
- Green, Red or Yellow Pepper