Hot sunshine on the back of my neck. The smell of peaches and cantaloup in the fruit bowl on the table. Fragrant gardenia blossoms in a vase. Watermelon, baked beans, grilled hamburgers and my mom’s homemade potato salad. The sound of the diving board followed by a splash. All of these mean summer to me. And when it comes to that potato salad no one makes it better than mom!
Whenever we gather for family cookouts we always need potato salad. Make a big bowl full and hope for leftovers for lunch the next day. Bring it to your next summer gathering because it’s easy and tastes even better when you make it ahead of time.
I love the look of the multi-colored potatoes in this recipe, but if you can’t find them you can use new potatoes of any color. Red Finn and Red Thumb are two varieties that actually have rosy colored flesh. Purple Peruvian has a striking blue flesh all the way through that intensifies when cooked. Yukon Gold is creamy colored. The standard red-skinned potatoes are also delicious.
*a note about mayonnaise: the very best mayo to use is a homemade (and fermented) one such as this recipe or this one. If you aren’t making your own then please read the labels on the store brands and buy one made from safflower, sunflower, coconut or maybe grapeseed oil. Just avoid the ones made with GMO soy, corn and canola.
- 3 lbs new potatoes or fingerling potatoes, multi-colored
- 3 eggs, preferably from pasture-raised hens
- 2 stalks celery
- 4 green onions, or half of a sweet onion
- 1 Tablespoon dijon mustard
- 1 tsp dried dill
- ½ - ¾ cup mayonnaise, plus more as needed
- sea salt and pepper to taste
- Scrub the potatoes, cutting large potatoes in half, and place them in a pot and cover with filtered water.
- Bring the water to a boil and cook the potatoes until they are just tender, about 10-15 minutes depending on the size of the potatoes.
- In a separate smaller pan, cover the eggs with cool water and bring to a boil, cook for 10 minutes.
- Drain the cooked potatoes into a colander and allow them to cool until able to be handled.
- Drain the boiled eggs and peel the shells off.
- Finely chop the celery and green onions (or sweet onion) and place into a large bowl.
- When the potatoes and eggs are cool enough to touch, chop the potatoes into bite-size chunks and place them in the bowl.
- Sprinkle sea salt over the chopped potatoes.
- Chop the eggs and put them in the bowl with the potatoes and vegetables sprinkling again with the sea salt.
- Crumble the dried dill over the top of the potatoes and eggs.
- Gently toss to mix the potatoes with the rest of the vegetables, but do NOT add the mustard or mayonnaise yet.
- Cover the bowl with plastic wrap and refrigerate until time to serve.
- Just before serving time stir in the mayonnaise, mustard and additional salt plus freshly ground pepper, tasting to adjust for enough salt.
- Some people like creamy potato salad, others like it more dry, so add mayonnaise to your taste.
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