Potato Salad

Memorial Weekend is upon us and continuing with my BBQ theme this week, I'm posting my favorite potato salad recipe.  I'm not normally a big potato salad fan.  I eat mayonnaise sparingly and often think potato salad has too much of an overpowering mayonnaise flavor.  This potato salad recipe has so many other wonderful flavors, the mayonnaise is merely there for consistency.

This potato salad is made with a mustard, mayonnaise base with a kick of cider vinegar.  It also contains a wonderfully fragrant and fresh addition of fresh minced dill.  The flavors are wonderful and the consistency is smooth and creamy with a great crunch to each bite.  Adding chopped celery, pickles, and red onion provide an added depth to the creamy consistency as well as wonderfully powerful flavor that enhances every bite.

Not only is this wonderfully flavored and has an excellent consistency, but it's also full of beautiful color.  It's a standout dish that really pops. Unlike anything else on your picnic table, it's an item people will gravitate to and thoroughly enjoy!

Similar to this week's Pasta Salad with Sun-Dried Tomato Vinaigrette recipe, this potato salad was made often and enjoyed by family and friends last summer.  It was enjoyed by many with frequent recipe requests.  So it's only fitting that I add it to my Recipe Index for everyone to use when you're in need of a go-to full-proof BBQ dish your guests are sure to love. I hope you enjoy it on this beautiful long Memorial Day weekend!

Wash and cut your potatoes into small cubes:

Fill a large pot with water, add your potatoes, and cook until tender.  If you can pierce a fork into the center with ease, your potatoes are ready:

Meanwhile boil your eggs for about 10 minutes until cooked through:

Once cooked, drain the water:

And fill it with cold water to cool the eggs enough to handle:

Meanwhile, dice your red onion.  Start with cutting both ends of your onion and removing the skin:

Cut very thin slices stopping just short of the bottom so the shape of your onion stays in tact:

Rotate your onion 90 degrees and cut the same thin lines down just short of the bottom of your onion:

Tilt your onion on it's side and carefully cut your onion so your perfectly diced onion cubes fall off the onion:

If you follow those steps, you'll get this perfectly diced pile of onion without any other chopping necessary!

Dice your celery, pickles, and boiled eggs:

Combine all of your ingredients in a large mixing bowl:

Toss until thoroughly mixed:

Then refrigerate overnight or for a few hours to allow the flavors to really marinate and consistency to thicken:

Potato Salad
Adapted from Bon Appetit
Serves: 8-10 people
Prep Time: 15 minutes
Cook Time: 15 minutes
(Printable Recipe)

Ingredients
3 pounds medium red-skinned potatoes, unpeeled
8 dill pickle spears, coarsely chopped (about 1 1/2 cups)

5 celery stalks, chopped (about 1 cup)

1 small red onion, diced (about 1 cup)

3 hard-boiled eggs, peeled and chopped

2/3 cup mayonnaise

2 tablespoons dijon or spicy mustard

2 tablespoons apple cider vinegar

3 tablespoons minced fresh dill

salt and pepper to taste

Directions

Wash and cut your potatoes into small cubes. Fill a large pot with water, add your potatoes, and cook at a boil until tender.  If you can pierce a fork into the center with ease, your potatoes are ready. Meanwhile boil your eggs for about 10 minutes until cooked through. Once cooked, drain the water and fill it with cold water to cool the eggs enough to handle.

Meanwhile, dice your red onion, celery, pickles, boiled eggs, and dill.  Combine all of your ingredients in a large mixing bowl. Toss until thoroughly mixed. Then refrigerate overnight or for a few hours to allow the flavors to really marinate and consistency to thicken.