I have been taking advantage of being home, and finally getting around to making some favorite recipes to share with Y’all.  I originally had intentions of sharing something sweet.  It was almost ready; then our ice cream maker decided to quit.  I wasn’t going to share this recipe for a classic potato salad for another week or two but then decided it should be served alongside the BBQ you are planning on making for Father’s Day.

Recipe: Classic Potato Salad Ingredients: 6 russet potatoes 4 eggs 1 1/4 cups mayo 2 tablespoons yellow mustard 1 tablespoon red vinegar 1/2 cup red onion, small dice 3 stalks celery, small dice 1/4 cup minced fresh dill salt black pepper Method: Peel the potatoes and chunk into chunks. Place into a very large pot filled with cold water and a sprinkle or two of salt. Bring to a boil, then reduce to heat to medium simmer. Cook until the potatoes are fork tender; about 20 - 25 minutes. Place the eggs into a small sauce and cover with cold water. Bring to a boil, then turn off the heat and let sit for 15 minutes. Place the eggs in cold ice water and let cool for 15 minutes. Drain the potatoes, then immediately rinse with cold water to stop the cooking. Let the potatoes sit in a colander for an hour to release any extra water. In a large mixing bowl combine the mayo, mustard, red onion, celery, vinegar and dill. Stir to combine, then season to taste with some salt and pepper. Stir in the potatoes, lightly mashing some of them. Cut the eggs into small pieces, then fold into the potato mixture. Serve. Eat.

We will be enjoying mounds of this potato salad alongside chicken sandwiches or maybe by the spoonfuls when we go camping this weekend.  It is our 14 year anniversary, which I cannot even believe as time flies when you are falling in love.  While most couples head to somewhere exotic, warm and sunny for their anniversaries, we are heading up to the mountains.  Completely last minute decision as I was not sure if I was going to have to serve on jury duty tomorrow.  I am beyond happy that I don’t, and that we get to head to Sonora for the weekend.  It happens to be one of our favorite places which we have not had a chance to visit in a long time.

Classic potato salad is just that;  classic.  No fuss, simple ingredients and nothing fancy.  I use russet potatoes, lot of creamy mayo and that bright yellow mustard which typically only makes it’s way onto one of Lenny’s sandwiches.  Crisp celery and sweet red onions are also tossed in.  Instead of pickles, I use a lot of fresh dill, and of course some perfectly hard boiled eggs. I like some of the potatoes to be slightly whole, while rest of them slightly mashed.  A little creaminess and texture are a good thing with each bite.

Recipe: Classic Potato Salad Ingredients: 6 russet potatoes 4 eggs 1 1/4 cups mayo 2 tablespoons yellow mustard 1 tablespoon red vinegar 1/2 cup red onion, small dice 3 stalks celery, small dice 1/4 cup minced fresh dill salt black pepper Method: Peel the potatoes and chunk into chunks. Place into a very large pot filled with cold water and a sprinkle or two of salt. Bring to a boil, then reduce to heat to medium simmer. Cook until the potatoes are fork tender; about 20 - 25 minutes. Place the eggs into a small sauce and cover with cold water. Bring to a boil, then turn off the heat and let sit for 15 minutes. Place the eggs in cold ice water and let cool for 15 minutes. Drain the potatoes, then immediately rinse with cold water to stop the cooking. Let the potatoes sit in a colander for an hour to release any extra water. In a large mixing bowl combine the mayo, mustard, red onion, celery, vinegar and dill. Stir to combine, then season to taste with some salt and pepper. Stir in the potatoes, lightly mashing some of them. Cut the eggs into small pieces, then fold into the potato mixture. Serve. Eat.

What does potato salad, love and anniversaries have in common?  A lot, if you ask me.  All three are comfortable, satisfying and fulfilling.  With every spoonful of creamy potato salad, hunger is satisfied.  With every smile, hug or hand holding that comes my way, I still melt and fall deeper. Both make me incredibly happy and satisfied, in turn, yearning for more!

We all need good love and good food for survival.  Make the one you love a big batch of this creamy classic potato salad, then thank me later.

 

Recipe: Classic Potato Salad Ingredients: 6 russet potatoes 4 eggs 1 1/4 cups mayo 2 tablespoons yellow mustard 1 tablespoon red vinegar 1/2 cup red onion, small dice 3 stalks celery, small dice 1/4 cup minced fresh dill salt black pepper Method: Peel the potatoes and chunk into chunks. Place into a very large pot filled with cold water and a sprinkle or two of salt. Bring to a boil, then reduce to heat to medium simmer. Cook until the potatoes are fork tender; about 20 - 25 minutes. Place the eggs into a small sauce and cover with cold water. Bring to a boil, then turn off the heat and let sit for 15 minutes. Place the eggs in cold ice water and let cool for 15 minutes. Drain the potatoes, then immediately rinse with cold water to stop the cooking. Let the potatoes sit in a colander for an hour to release any extra water. In a large mixing bowl combine the mayo, mustard, red onion, celery, vinegar and dill. Stir to combine, then season to taste with some salt and pepper. Stir in the potatoes, lightly mashing some of them. Cut the eggs into small pieces, then fold into the potato mixture. Serve. Eat.

 

Classic Potato Salad

Yields 4

30 minPrep Time

30 minCook Time

1 hrTotal Time

Save Recipe

Ingredients

  • 6 russet potatoes
  • 4 eggs
  • 1 1/4 cups mayo
  • 2 tablespoons yellow mustard
  • 1 tablespoon red vinegar
  • 1/2 cup red onion, small dice
  • 3 stalks celery, small dice
  • 1/4 cup minced fresh dill
  • salt
  • black pepper

How To

  1. Peel the potatoes and chunk into chunks.
  2. Place into a very large pot filled with cold water and a sprinkle or two of salt.
  3. Bring to a boil, then reduce to heat to medium simmer. Cook until the potatoes are fork tender; about 20 - 25 minutes.
  4. Place the eggs into a small sauce and cover with cold water. Bring to a boil, then turn off the heat and let sit for 15 minutes. Place the eggs in cold ice water and let cool for 15 minutes.
  5. Drain the potatoes, then immediately rinse with cold water to stop the cooking.
  6. Let the potatoes sit in a colander for an hour to release any extra water.
  7. In a large mixing bowl combine the mayo, mustard, red onion, celery, vinegar and dill. Stir to combine, then season to taste with some salt and pepper.
  8. Stir in the potatoes, lightly mashing some of them.
  9. Cut the eggs into small pieces, then fold into the potato mixture.
  10. Serve.
  11. Eat.
Cuisine: America | Recipe Type: Salad
7.5
118
http://chezus.com/2016/06/16/classic-potato-salad/

 

Tagged with →