Monday, July 17, 2017

Mom's Potato Salad

We had tons of family gatherings when I was growing up. That was a big plus to living where all of our relatives were within an hour's drive.

In the summer, potato salad was usually on the menu. My mom added a little twist to her recipe and I still love it — a chopped apple. The fruit gives the side salad an unexpected sweet crunch.

I remember my mom served it to a college friend's family when they were visiting. When I saw my friend's step dad again more than a decade later, he remembered the potato salad!

My recipe here may differ a bit from my mom's (because I make it for a family of 4 and she was usually serving 30+ people), but you'll get the same effect.

Mangia! Mangia!

Mom's Potato Salad

1.5 or 2 pound bag of small yellow potatoes
1 bunch green onions, sliced and chopped
2 hard boiled eggs
1 large apple, peeled and diced (use Granny Smith, Honey Crisp of Fuji)
1/2 cup of your favorite mayonnaise
1/4 cup dijon or champagne mustard
1 teaspoon dill (fresh or dried)
*1 teaspoon dried spice mix for Green Goddess Dressing
Salt and pepper to taste
Optional: 1/2 cup diced celery or bell pepper

*If you can't find this, use another 1/2 teaspoon dried dill, 1/2 teaspoon dried onion, 1/2 teaspoon dried celery flakes and 1 teaspoon minced garlic.

Peel the potatoes. Place potatoes in a large pot and cover with water. Set the pot to boil. Once thee water boils, lower the heat a little and cook until a knife easily inserts into the potatoes.

Remove potatoes from heat and drain. Then rinse with cold water. Once the potatoes are cool enough to handle, dice them and place in a large bowl.

Add egg, green onions, apple and any other vegetables, if using. Add mayonnaise, mustard, dill and Green Goddess spices.

Mix to combine, until everything is coated in the dressing. Add salt and pepper to taste. Serve right away or chill before serving.

I liked this potato salad with barbecue chicken and grilled squash.

Refrigerate any leftovers.

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