It was hot enough yesterday to feel as if it were mid-July, save the terrible pollen count.
Walking around in the concrete jungle is the least desirable place with rising temperatures.
I longed for my own backyard, fresh cut grass, a fired up grill and a cool breeze. Instead, I was sweaty, stuck in the stale air, surrounded by high rises.
To cool me off, I decided to recreate a favorite dish when I got home. I wanted to channel my inner summer. For my family, potato salad is synonymous with summer picnics and backyard BBQ’s. But, that doesn’t mean that we have to reserve the recipe for three months out of the year.
I was on a mission to recreate the perfect potato salad. And, it’s a good thing I had some freshly-purchased bags of our favorite potatoes: Tasteful Selections. I love cooking with these potatoes. They are thin-skinned and each bag contains perfectly uniformed size potatoes (and you can even choose by desired bite size) so the overall cooking time is even throughout.
This potato salad is nice and tangy, not your classic heavily mayonnaise-laden dish. The addition of the grain mustard helps to preserve the flavor and temper the mayonnaise. Just add some hard-boiled eggs and any desired herbs and you’re all set– even without a BBQ grill or picnic table in the background.
Hope you enjoy.
Potato Salad
adapted from Food 52
serves 4-6
Ingredients:
-
2 pounds baby potatoes, scrubbed and the larger ones halves -
2 tablespoons apple cider vinegar -
1/4 cup olive oil -
1/4 cup mayonnaise (homemade or store-bought) -
1 tablespoon whole-grain mustard -
3 tablespoons finely chopped red onion -
Salt to taste -
2 hard boiled eggs, peeled and chopped
Instructions:
- Boil the potatoes in a big pot of salted water until they’re fork-tender.
- Place drained potatoes in a large bowl, and sprinkle vinegar on them.
- Mix olive oil, mayonnaise, and mustard together to make your dressing, and set aside.
- To the large bowl, add the red onion and hard-boiled egg. Add the dressing — starting with half, as you may not use it all — and toss to coat. (You’ll want enough dressing to slickly coat each potato, but you don’t want a pool at the bottom of the bowl. If for some reason you find you need more dressing, add an extra splash of olive oil and a dollop of mayo to taste.) Add salt, and/or more vinegar to taste.
- Salad tastes even better after it’s been in the fridge for a day.
Looks incredibly delicious!!! Too good.