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.
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
Vinegars – Red, White or Cider
Paprika, a little on top when done mixing in the other ingredients and dressing
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