Maple Glazed Grilled Sweet Potatoes: A favorite March family outing has been moved to April this year due to the Read more →
May 2013 Recipe of the Month
Classic Potato Salad
Holiday weekend is upon us, along with neighborhood potlucks, backyard barbecues, camping trips and lots of opportunities to grill a burger or brat. Here is a tasty and classic potato salad to share at your parties, and I’ll tell you a secret about potato salad — its pretty much about the dressing. The actual veggies you use are very flex — play with it based on what you have on hand. No scallions? Try a little sliced spring onion tops or diced red onion. Have some radishes or celery handy and want to add a little crunch? Dice ’em up and toss them in. Have a handful of parsley lying around — mince it right in there. I tend to like my potato salad a little more vegetable-y and a little less dressing-y. If you want more dressing, add 2-4 tablespoons mayo to the salad and enjoy! The majority of the prep time is unattended cooling time for the salad.
Servings: 6 Prep Time: 2 hrs 40 minutes Cook Time: 25 minutes Total Time: 3 hrs 5 minutes
- 2 pound Potato , cut in 1 inch dice
- 2 tablespoons Apple Cider Vinega
- 1/2 cup Mayonnaise
- 2 teaspoons Whole Grain Mustard
- 1/3 bunch Scallion , or 1/2 cup sliced Spring Onion tops or onion
- 2 tablespoons Pickle Relish
- 2 teaspoons Paprika
- 2 Egg , hard boiled, chopped
- 2 tablespoons Parsley , chopped, optional
- Bring a salted pot of water to the boil. Cook potatoes until JUST tender and easily pierced with the tines of a fork — 15 minutes or so. Drain. Be certain to test the veggies as they cook. You don’t want overcooked mushy veggies in your salad.
- Combine potatoes and vinegar while still hot. Allow veggies to cool almost to room temperature.
- Whisk together mayo, mustard, scallion or spring onion tops, relish, and paprika. Stir dressing into veggies and refrigerate until cold. Just prior to serving, fold in chopped hard boiled eggs and parsley.