Simple Summer Potato Salad

Simple Summer Potato Salad

Growing up, potato salad would make its first appearance in early spring over Easter and stay with us until early autumn. This recipe’s beauty lies in its simplicity and is a good foundation for experimentation. Originally Grandma used peeled Russet potatoes and yellow onions. Over the years I have modified it to include skin-on red potatoes and red onions, since I enjoy their textures and flavors. I also like a larger cut chunky potato salad, with a tangy flavor.

Serves Approximately 4-6

2 Pounds Red Potato (cut into 1 inch wedges)

1 Cup Red Onion (diced small)

1 Cup Celery (diced small)

2 Tablespoons Sweet Relish, Chow Chow or any diced Pickles

1 Cup Mayonnaise

1 Teaspoon Dry Mustard

Salt & Pepper to taste

Paprika for garnish

Cut the red potatoes into 1 inch wedges and cover with cold water in a stock pot. Bring to a boil, reduce to a simmer, and cook uncovered until the potatoes are cooked and tender. If the potatoes are over-cooked don’t worry you now have “Simple Summer Smashed Potato Salad”. When the red potatoes are cooked, cool in a colander with cold running water and ice.

While the red potatoes are cooking, dice the red onions, celery and pickles (if using). In a large bowl combine with the mayonnaise and mustard. If using relish or chow chow instead of pickles, add now.

Combine cooled red potatoes and red onion, celery, relish/chow chow/diced pickle, mustard and mayonnaise mixture. Salt and pepper to taste and refrigerate. Serve with a dash of paprika.

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