Now that summer is around the corner (after a long LONG winter) it’s time to think about outdoor dining, picnics and barbeques. Potato Salad is one of those classic side dishes that always seems to appear in the summer. Like Coleslaw. What I like about it the most is that you make it ahead. Early in the day is fine but the day before is even better. That way the potatoes have a chance to soak up the dressing and you have a relaxing dinner prep.
Potato salad can look bland so make sure to add some vibrant colours. After all you eat with your eyes. I like to use sweet red pepper and some fresh green herbs. And I always add hard boiled eggs. They add some protein and the egg yolks sort of mix with the dressing to give it more depth of flavour.
I usually boil the potatoes with the skins on because I’ve discovered you can peel a cooked potato easily once it’s cooled enough to handle. And I’m all for making things easy. I’m not sure but I think this may help with keeping a bit of the nutritional value too. Try not to overcook them or you’ll end up with mashed potato salad. Which isn’t actually too bad except for the texture. And don’t forget to season the potato water with salt.
I cut these in half because they were huge. You can use any type of potato.
The harder varieties are better because they don’t tend to get as mushy. Sometimes I use red potatoes and keep the skin on if they’re nice and clean.
Cut the peeled (or unpeeled if you’re using red) potatoes into cubes and combine with chopped boiled eggs. Peeled eggs. I don’t have to mention that, right? I then add diced red pepper and some fresh chopped herbs. I like the combination of parsley, dill and chives. Dill goes well with potatoes but it’s best in combination with other fresh herbs, otherwise it over powers the flavours. I’m not adding any onion because chives add the oniony element. And some people don’t like eating raw onion.
For the dressing I like to use a combination of regular mayonnaise and the whipped type that’s sweet. Miracle Whip. You can use all of either but I prefer to use some of each as one is too sweet and one isn’t sweet enough. And my mom’s trick is to add about a tablespoon of sweet pickle juice. Then add a tablespoon of dijon, just to give it a little kick. Mix that all together, season with salt and pepper and pour over the potato mixture. Toss it around until well blended and refrigerate all day or over night. It might appear to be too much dressing but the potatoes will soak some of it up and it should be perfect after hanging around in the fridge for a while.
Here’s the recipe:
Potato Salad Makes 8-10 servings Ingredients 6 large or 8 medium potatoes 4 eggs 1 sweet red pepper 2 Tbsp chopped fresh chives 2 Tbsp minced fresh dill 1/4 C chopped fresh parsley Dressing 1/2 C whipped style mayonnaise like Miracle Whip 1 C regular mayonnaise 1 Tbsp dijon mustard 1 Tbsp sweet pickle juice salt and pepper Method Rinse and boil potatoes in salted water until a knife can easily pierce the potato, about 30 minutes or longer if potatoes are large. Rinse under cold water and peel skin off by scraping and rubbing. Meanwhile place 4 eggs in a pot of cold water. Bring to a boil then cover and turn off heat. Leave eggs for 15 minutes then drain and cool in ice water. Cut potatoes and eggs into small chunks. Dice red pepper and add to potato and egg mixture. Finely mince the chives, dill and parsley and combine with potato mixture. Wisk together the dressing ingredients and pour over potato salad. Mix well. Cover and refrigerate for several hours or over night.