Picnic Perfect: Potato Salad

Dear Home Ec 101:

My neighborhood will soon be throwing their annual blockparty. I don’t want anyone to know that I can’t cook for beans. Do you have a recipe for me? Please don’t tell me just to go to the deli and put it in a new bowl. I want to try, but I’m busy and I need something I can make the night before. Oh, and I’m vegetarian but eggs and dairy are fine.

Signed,

Persnickety Picnicker

Heather says:

I recently talked my mother into giving up her potato salad recipe. Everyone needs a go-to dish for events like this and as long as you promise she won’t be there, you are welcome to bring this dish. This recipe is easily halved and makes a great side dish for BBQ dinners.

 

Ingredients:

• 8 medium potatoes (Yukon Gold for best results)
• 5 hardboiled eggs – (save two for garnish)
• 1 medium sweet onion – diced
• 2-3 green onions – chopped or diced
• 2 stalks of celery – chopped or diced
• ½ cup canned olives – green and black, sliced (save a few for garnis)
• 1 cup mayonnaise
• 1 TBSP sweet pickle relish
• 1 or 2 dill pickles, diced or chopped
• 1 tsp yellow mustard
• 2-3 TBSP honey mustard or honey mustard salad dressing
• Salt / Pepper to taste
• Paprika for garnish / color

Peel and cut up the potatoes, letting them sit in a bowl of lightly salted water during preparation.  Rinse several times and place into deep pan, cover with water. Bring to a simmer or low boil on medium heat until potatoes are cooked, but not mushy, between 10 – 15 minutes.

While the potatoes are cooking, make the dressing. In a separate, medium bowl combine the mayonnaise, mustard, honey mustard, pickle relish, diced dill pickles, celery, sweet and green onions, and salt/pepper. Taste this mixture (use a clean spoon, not your fingers, please!) 

When the potatoes are fork tender, drain and rinse with cool water to stop the cooking process. When cool enough to handle, place potatoes in a large bowl.  Peel and cut up the hardboiled eggs (reserving two). Add these to potato mixture. 

When you are satisfied with the tastes of the dressing fold it into the potato and eggs. To do this, slide your spoon or spatula down the side of the bowl and then scoop the potatoes to the center. Turn the bowl a little after each scoop. Doing this prevents the spoon from mashing the potatoes. 

Cover tightly and refrigerate. It’s best if the flavors have several hours to blend.

Just before serving, add slices of eggs or olives for garnish and sprinkle with paprika for color, if desired.   

Enjoy!

*Check out Mouthwatering Monday at Southern Fairytale*

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