“It is always wise to make too much potato salad. Even if you are cooking for two, make enough for five. Potato salad improves with age — that is, if you are lucky enough to have any left over.” — Laurie Colwin
Summer is the season of potato salad. At least once a week someone is firing up the grill and tossing on some burgers or chicken or hot dogs or steak or Portobello mushrooms. And anytime that happens it’s always time for a big bowl of potato salad.
Strolling past the vendors at the Collingswood Farmers’ Market this week, my daughter spotted red, white, and blue fingerling potatoes at Formisano Farms’ stand. I quickly bought them. I love when I can get a variety of colors. And I stepped across the way and picked up a couple of bunches of my favorite organic scallions from DanLynn Farm. With those in my wagon I was all set!
This is an easy recipe for a delicious potato salad.
5 lbs. of your favorite potatoes, cut into uniform and bite -sized pieces
1 large lemon (the juice of)
1 rib of celery, diced
2 scallions (green part included) or 1 small red onion, diced
1 tablespoon of dried or fresh dill weed
salt to taste
1 cup of mayonnaise
1. Wash and trim the blemishes on your potatoes. Cut the potatoes into uniform, bite-sized pieces. ( A word here about the potatoes. I think this recipe works best with young potatoes…spring, red skin, fingerlings, Yukon Gold. Scrub them. Trim them. Leave the skin on. This recipe also works with russet potatoes…the older ones. Scrub them…but peel them. The skin on a russet potato is tough and not very appetizing.)
2. Put the cut potatoes into a large pot of water. Cover the cut potatoes in the pot with about an inch of water. Bring the water to a boil. Then turn down to a simmer. Simmer the cut potatoes for 20 to 30 minutes or until a knife easily slides into the soft potato.
3. Drain the potatoes in a colander in the sink. Let the potatoes sit for about 10 minutes until they are dry. They should still be warm though. Do not let them cool.
4. Dump the warm potatoes into a container and squeeze the lemon over all the potatoes. Put a cover on top and refrigerate until the potatoes are cold, at least one hour.
5. When the potatoes are cold, take them out of the refrigerator and put them in a large bowl to mix the salad. Add the diced celery and onions, the dill, and salt to taste. Next put in about a cup of mayonnaise (for 5 lbs. of potatoes…use less for fewer potatoes). Mix all ingredients and you are done! Put the salad back into the refrigerator until ready to eat.
6. Modifications: add chopped hard boiled eggs (husband hates hard boiled eggs); add 1 teaspoon of jarred mustard or 1/2 teaspoon of dried mustard powder, especially good with Hillacres Pride’s sausages and hot dogs (omit dill if using mustard); mix in 1/2 cup of mayonnaise and a 1/2 cup of sour cream (use dill); add Hillacres Pride bacon anytime!
This potato salad is easy and delicious. And consistent. The recipe always works.
And if you are lucky enough to have some left over…it is delicious eaten right out of the container. In front of your open refrigerator. For breakfast!