Potato Salad

Picnics and barbeques are some of my favorite summer activities.  Our summers in the Pacific Northwest are pretty mild, so we take advantage of all opportunities to get outside and enjoy the sun.  The kids have just figured out how fun squirt guns are, so I feel like I am constantly repeating myself: “Don’t squirt each other in the face!”; “Only squirt someone if you don’t mind being squirt with water yourself!”; “If she says stop, STOP!”; “Quit squirting me. I’m not playing!!”  Sigh…I have to create a water-free zone around where I am sitting.  It’s too embarrassing trying to explain to the library why the book I borrowed has water damage.

For Father’s Day last Sunday, my sister wanted to have a barbeque, so I made this salad to go with burgers.  I hard-boiled eggs a few days before so prep time was faster, but you could make all of it in one day.  It’s easy and quick, with just the right amount of dressing.  Store-bought potato salads I buy in a pinch, but because many of the brands use a lot of mayo, (I feel I taste more dressing than potatoes!), I try to make my own when I can.  This recipe makes a lot, so bring it when you plan on sharing.  It’s delicious and refreshing and perfect for the summer.  Enjoy! xoxo

Potato Salad

print recipe

Prep Time: 20 minutes

Total Time: 2 ½ hours (includes chilling time)

Serves: 10

8 cups potatoes, cubed

6 hard-boiled eggs, peeled

2 c celery, diced

½ c green onions, green and white parts chopped

1 c light mayonnaise

1 c light sour cream

1 T dijon mustard

2-3 t + 1 T salt, divided

1 t black pepper

½ c dill pickles, diced small

Directions

Place cubed potatoes in a large pot.  Sprinkle with 2-3 t salt. Pour water in about an inch above the potatoes and bring to a boil over medium-high heat.  Once boiling, lower heat to medium-high and cook for 10 minutes or until potatoes are slightly tender. (If potatoes are too soft, they will fall apart when mixing all ingredients.)  Drain and rinse under cold water.

While the potatoes are cooking, dice the hard-boiled eggs.  Place all remaining ingredients in a large bowl. Add the cooled potatoes, and using a rubber spatula, gently mix until all is incorporated.  Place in the fridge at least 2 hours before serving. This salad is best served the day it is made, but will keep for a few days. Store any leftovers in the fridge.

NOTE:  I used red potatoes for this recipe, but any will do.  It seems that Russet potatoes absorb more of the liquid than red potatoes do, but if you find any dressing that has become liquidy in the bottom of the bowl, drain before serving.