No matter what season it is, potatoes are a very popular side. But there is no other salad that says summer or 4th of July as much as the potato salad. It's easy to make a large batch and tastes better when cooked in advance - making it the quintessential picnic and barbeque side dish. Be sure to use waxy potatoes instead of starchy because they retain their shape better. Cut the potatoes into uniform wedges to ensure even cooking. There are tons of varieties, but for the holiday it's nice to have a classic mayo, hard boiled egg, and pickle version. To take a look at the recipe, which you can always alter to your liking, read more
3 or 4 mid sized Russet potatoes
4 Tbsp juice from Kosher dill pickles
3 Tbsp finely chopped dill pickles
1/4 cup chopped parsley
1/2 cup chopped red onion
2 stalks celery, chopped
1 or 2 chopped scallions
1 - 2 hard boiled eggs, chopped (optional)
1/2 cup mayonnaise
2 teaspoons dijon mustard
Kosher salt and freshly ground black pepper to taste
- Bring a pot of water to boil. Add the potatoes (skins on). Simmer for 20 minutes.
- Remove from pot. Let cool enough to handle, but still warm. Remove skins.
- Cut potatoes into inch sized cubes.
- Put potatoes in to a large bowl. Add the juice from the Kosher dill pickles. Add the finely chopped pickles themselves. Add parsley, onions, celery, scallions and (optional) hard boiled egg.
- In a separate small bowl, mix mayonnaise with mustard. Add salt and pepper to taste.
- Mix in the dressing with the potato mixture. Again, salt and pepper to taste.