No grilling session is complete without a big bowl of fancy potato salad being served alongside the main entree. Summer is officially kicking off this weekend, and we thought it was a good time to share one of our go-to potato salad recipes as it is a bit fancy and a bit classic.
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 a long 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 fancy potato salad popped up, so I just had to make a batch so I could share it with everyone. I was tempted to get even more fancy pants on you by adding diced caramelized 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, and a little tangy too. The skins are left on the potatoes and cooked until slightly crunchy, adding a nice bit. I use good ole mayo and a little creme fraiche to fancy it up, as well as onions, green garlic, and dijon. I am thinking it will be great for lunchtime at the cabin. Don’t you?
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
- 2 pounds red potatoes, skin left on, scrubbed clean
- 1/2 cup mayonnaise
- 1/2 cup creme fraiche
- 1 tablespoon Dijon mustard
- 4 stalks celery, sliced thinly
- 2 green garlic, finely minced or one small clove of garlic
- 1/3 cup red onion, finely minced
- 2 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, creme fraiche, mustard, celery, green garlic, and onion. 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.