Your Summer Potato Salad

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I’ve never liked potato salad. At every summer BBQ I would just pass right on by it. You can say I have a…picky palate…always have. I like a lot of foods and am willing to try *most* things. Potato salad shouldn’t be one of those “weird foods” I don’t like BUT you might be in the same boat as me with this one. I have found that potato salads have too much mayonnaise OR too much mustard OR not enough egg to potato ratio OR – and this is the biggest reason I don’t like potato salad – HAVE TOO MANY ONIONS. I am a texture person. If a salad is half potatoes and half chunks of onions, you have lost me. Sorry, that is just the truth.

I often take on the task of experimenting with different dishes to make one that I will like. So, I tied on my apron and started mixing. The result? A creamy, delicious potato salad that will be loved at your next BBQ. And for me? Another recipe to love!

Here’s what you need:
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10 Medium Russet Potatoes (peeled)
8 Hard Boiled Eggs, peeled
2 Stalks of Celery, finely chopped
1/2 cup Sweet Onion, finely chopped
1 Cup Mayonnaise (I always use Olive Oil Mayo)
1 Cup Sour Cream (The REAL stuff)
2 Tbsp Mustard Powder or 1/2 Cup Yellow Mustard
1-2 Tbsp Salt (to your liking)
1-2 Tbsp Black Pepper (to your liking)
1 Tbsp Dill, if you like
Paprika

Here’s how you do it:
Peel 10 medium russet potatoes, cut in half, and boil until soft. Drain and allow to cool.
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Take half of the potatoes and dice into squares.
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Keeping the other half in the bowl, use a potato masher and mash those down. You still want them chunky but it makes for a smoother texture. Set aside.
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Boil 8 eggs, allow to cool, peel, and chop. Set aside

Finely chop 2 stalks of celery and 1/2 cup sweet onion (about 1/3 of a large onion). Sometimes I toss the celery and onion into my food processor for a really fine chop.

Potato Salad

In an extra large bowl (so you have room for mixing) throw in the potatoes, eggs, celery, mayo, sour cream, and mustard. Also add salt, black pepper, and dill (all to your liking- but a lot of black pepper always tastes better).

Using a large spoon, mix all of the ingredients together until creamy and well combined.

Scoop the salad into a bowl that you will be serving it in. Sprinkle the top with some more dill and paprika for a pop of color and extra flavor.
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*The sour cream and celery are two of my tricks for this tasty salad. A lot of potato salads only use mayo. Not only do I not care for mayo very much, I LOVE SOUR CREAM, and it gives the salad a richer flavor. I omit the pickles because, as I mentioned in previous posts, my husband HATES pickles. He is crazy, I know. So, for an extra crunch (that isn’t from more onion), I add the celery and it really pulls the texture of the salad together*

All of the steps are really easy, they just require some time. Allow yourself time for potatoes and eggs to cool.

Serve chilled and enjoy!

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