Easy Potato Salad

This summer, is going to be like most other in that I will be holding lots of gatherings at our new house. A lot of these gatherings are potluck, and I mostly get asked for my potato salad recipe. It’s a great dish for busy people and can be made a couple of days before the event. The binding ingredient is broth (chicken or vegetable), so it’s better for you than a mayo based potato salad if you are one of those who are watching you bathing suit figure. I got this recipe from well to be truthfull, I can remember where I got this one. Its been rewriten to index cards so many times we didn’t put on it were it came from. But I think your going to enjoy this potato salad recipe.

4 mid sized Russet potatoes

5 Tbsp juice from Kosher dill pickles

4 Tbsp finely chopped dill pickles

1/4 cup chopped parsley

1/2 cup chopped red onion

3 stalks celery, chopped

2 chopped scallions, including the greens

2 hard boiled eggs, chopped (optional)

1 medium carrot, finely chopped (optional)

1/2 red bell pepper, raw or roasted, chopped (optional)

1/2 cup mayonnaise

1 medium apple diced

3 teaspoons Dijon mustard

Sea salt and White pepper to taste

Directions are pretty strait forward

Bring a pot of water to boil. Add the whole potatoes with the skin on and simmer for 20 minutes. Remove the potatoes from pot and let them cool down enough so that you can handle them , but they are still warm. Remove skins if you want its up to you, and cut into 1 1/2 inch sized pieces.

Put the potatoes in to a large bowl and add the pickle juice. Next toss in the chopped pickles, parsley, onions, celery, scallions and, if using, the hard boiled egg, carrots, and red bell pepper.

In another small bowl, we wil mix mayonnaise and mustered. Last thing is to salt and pepper to taste and mix it in with the potatoes. My recommendation at this point is to let it set in the frig for a day if you can. Then when you take it out make some more of the mayo and musted dressing and add a little more because most of it will have be absorb over night. And there you have another great potato salad recipe.

Here is a sweet potato salad recipe that i created for two other recipes. The change up here is that i add 2 diced apples to this recipe and 2 sweet potatoes. This is a nice change up from the classic potato salad that we normally have at home.

INGREDIENTS

1 potatoes
2 sweet potato
2 Apples diced
4 eggs
2 stalks celery, chopped
1/2 onion, chopped
3/4 cup mayonnaise
1 tablespoon prepared mustard

DIRECTIONS

1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender but still firm.
3. Drain, cool, peel and chop.
4. Place eggs in a saucepan and cover with cold water.
5. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
6. Remove from hot water; cool, peel and chop.
7. Combine the potatoes, eggs, celery and onion.
8. Mix together the mayonnaise, mustard.
9. Add to potato mixture, toss well to coat.
10. Refrigerate and serve chilled.
11. Salt and Pepper to taste.

As always sweet potato salad will taste better if it has been refrigerated a couple of days.