Recipe by Lindsey Chester. Photo by Marissa Garza.
Cary,NC- It’s potato season in Cary and across the Piedmont of North Carolina. Tasty, fresh and exotics spuds can be found right now at the town’s farm markets and supermarkets. I’ve got an easy recipe for Potato Salad that will use several pounds of those tasty ‘tators when you get home.
Potato Salad Recipe
I love potato salad, hot or cold. My version has to have hard boiled eggs, and I like a chopped dill pickle too.
The salad’s sauce is mayonnaise based – so if you plan to be taking this side dish to a cook-out, make sure you keep it refrigerated as long as possible before serving and take off the table after 1 hour to avoid any guest catching a case of food poisoning.
- 8 good sized potatoes (can be golden, Idaho, or red, whatever is your favorite)
- 1/2 onion, peeled and chopped fine
- 1 stalk celery, washed and chopped
- 1 dill pickle, chopped fine
- 2 eggs
- 1/3 c mayonnaise
- 3T pickle juice or cider vinegar
- salt, pepper, garlic powder
- fresh dill, chopped
- Peel potatoes and place in large pot. Cover with water and set to boil until fork inserts easily (15-20 minutes). Drain and set aside to cool.
- Place eggs in small pot, cover with water. Let come to a boil, cover and take off heat. Let sit at least 10 minutes. Drain and allow to cool.
- Dice Potatoes into large bite sized chunks. Add to large bowl
- Peel eggs, and slice and then quartered. Add to bowl
- Add celery and onion.
- In separate small bowl mix mayonnaise and vinegar or pickle juice. Pour over vegetables. Toss gently.
- Add salt, pepper, garlic powder and chopped dill. Again stir gently.
- Refrigerate until ready to serve.
Will serve as a side dish at a party for at least 16 people.
What’s Your Potato Salad Recipe?
Do you have a favorite potato salad recipe? Feel free to add it in the comments to the story. Have a great party!