It’s hard being the consummate hostess because inevitably a lot of meal prep and clean up ensues. While I have built up the confidence to cook for people and I do enjoy feeding my family and friends, it’s so refreshing when a house guest comes to visit and requests to cook a yummy dish. What’s better than that?
I have family visiting me this weekend and I carefully planned out each meal, primarily because I didn’t want to spend any time running out to the grocery store. I stocked up ahead of time and did a little prep/marinade work before they arrived.
But, I couldn’t have been more relieved when my good friend (Donna) showed up demanding to make her tasty Blue Potato Salad for a lunch dish the next day.
“SURE,” I happily replied before she could even finish her sentence (one less item for me to cook; one new recipe for me to gain).
We bought beautiful blue potatoes from the market and within minutes my friend was boiling and chopping away.
With just a couple of ingredients (all of which you can should be able to find in your well-stocked pantry), Donna whipped up a beautiful, light, refreshing Blue Potato Salad we served and finished at lunch.
It’s the perfect side dish to cold cuts or any grilled meats, and the vibrant blue color of the potatoes is intriguing if anything else.
Next time you’re in a bind for a picnic or BBQ side dish, try this one. It’s quick, easy and quite tasty!
Blue Potato Salad
serving size 4-5 people
- 1 lb bag of blue potatoes
- 2 tablespoons mayonnaise
- 1 tablespoon grainy mustard
- 1/4 cup fresh dill
- 4 scallion, chopped
- Boil blue potatoes until soft.
- Let potatoes cool and then cut in half.
- In large bowl, thoroughly mix potatoes with mayonnaise, grainy mustard, dill and scallions.
- Refrigerate at least an hour before serving.
Notes: Adding 2-3 hard boiled eggs also enhances the flavor.