Memorial Day is less than a week away and that means summer is upon us. What comes to mind when you think of summer? Sandy beaches, popsicles, picnics in the park, juicy peaches, sitting under a shady tree, cold watermelon, BBQ’s, pool parties, garden fresh tomatoes, cool mountain air, homemade ice cream, long days and evening star-gazing are a few of my summer pleasures. Give a shout and enlighten me to your favorite summer joys or foods.
I’m adding a big bowl of potato salad to my list of summer pleasures. Taking a place at the BBQ buffet, filling a plastic container, pulled from a cooler at the beach, spooned onto brightly colored plates and served poolside, potato salad is a summer staple. There are as many recipes for potato salad as there are cooks making it. I have several potato salad recipes, but today I’m showcasing American Potato Salad.
Here is the situation with potato salad in my kitchen. Adoring hubby will not eat hard-boiled eggs. Miss T, LuLu and I relish them. Dilemma here! You will notice in the photo there aren’t any eggs in this bowl of potato salad. I must have been in a “please others” mood and left them out for my hubby. There are times when I put them in and he has to pick around and push aside the chunks of egg as he finds them. This is a basic, go with anything, very tasty potato salad for those times when you’re feeling very American!
American Potato Salad
2 pounds waxy potatoes ( I used golds)
1 celery rib, diced
3 hard-boiled eggs, chopped
3/4 cup mayonnaise
2 tbsp. red wine vinegar
1 tbsp. coarse grain mustard or yellow mustard (I use coarse grind)
2 dill pickles, diced
Salt & pepper to taste
Boil potatoes in water until tender. Drain and peel. Cut into bite size pieces. Add celery, eggs, pickles and toss. Whisk together mayo, vinegar, mustard, salt and pepper and pour over salad. Toss gently until potatoes are coated with dressing. Cover and refrigerate until ready to serve.