No grilling session is complete without a classic side dish such as potato salad being served along side the main entree. Summer is officially kicking off this weekend, and we thought it was a good time to share our go-to potato salad recipe, as it is really a classic salad recipe.
What is everyone up to for the long weekend? We are heading up to the mountains to stay at a friend’s cabin, and are really looking forward to a weekend of R&R. Lenny will be getting in some mountain biking, and I am hoping to just take advantage of being disconnected for a few days. I plan to explore the town we will be staying in, and to shoot some photos. It has been along time where I have had the luxury of shooting something besides food. And the hot tub, did I mention the cabin has a hot tub, cannot wait to take advantage of that.
There will definitely be some good food consumed over the weekend. We are dividing the cooking duties, and we are going to tackle a tri-tip one evening. When thinking of sides the other day this classic potato salad popped up, so I just had to make a batch so I could share it with everyone. Some things should be keep the way they have been for years such as potato salad. I was tempted to get all fancy pants on you by adding diced caramel bacon or onion jam; but, then I decided to keep it the way we like it. What makes this potato salad recipe so special? It is not over saucy with too much dressing. It is slightly creamy, potatoes still a little crunchy, lots of good ole mayo (instead of yogurt, creme fraiche, sour cream, etc..), onions and dill pickle relish are used. We tend to lean more savory so if you are a sweet pickle relish person then use that! I am thinking it will be great for lunch time at the cabin. Don’t you?
Hoping you have a great long weekend … be safe and have fun!
Denise & Lenny
More Memorial Day Weekend recipes to help fill the table:
Classic Macaroni Salad – Chez Us
Broccoli Salad with Sunflower Seeds and Cranberries – Alaska from Scratch
Bacon Gruyere Beer Bread - In Sock Monkey Slippers
Moroccan Spiced Carrot Hummus – Healthy. Delicious.
Sausage Kebabs - bell’ alimento
Recipe: Potato Salad
2 pounds red potatoes, skin left on, scrubbed clean
1 cup mayonnaise
1 tablespoon yellow mustard
4 stalks celery, sliced thinly
1 green garlic, finely minced
1/3 cup small spring onion or red onion, finely minced
1/2 cup dill or sweet pickle relish
3 hard boiled eggs
Place the potatoes in a large pot with cold water. Bring to a boil; reduce the heat and simmer for 15 – 20 minutes. When you poke a fork into the potato it should be slightly firm but cooked. Not to the stage of mashed.
Drain the potatoes, immediately cover with cold water to stop cooking. Let sit for 10 minutes. Drain and set aside.
In a medium bowl add the mayo, mustard, celery, green garlic, onion and relish. Stir to mix well. Season to taste with salt and pepper.
Cut the potatoes into medium sized pieces, and dice the eggs. Place into a large serving bowl.
Toss lightly with the dressing. Cover and place in the fridge for at least 4 hours or up to 24 hours.