Summer Potato Salad
Don’t you just love potato salad on a nice summer day? It’s a great picnic dish. At a family barbecue, it’s the perfect compliment to any barbecue hamburger. You can use Idaho, Red or Yukon Potatoes. In this particular family recipe, I used Red potatoes. Good-quality red potatoes will be firm, smooth-skinned and have bright-red coloring. They should have few eyes, and those few eyes should be shallow. Red potatoes are available in your local grocery store all year long. I have made my own recipe for the past 20 years. It’s a very simple, basic, flavorful and chunky recipe. I like being able to taste the chunks of potato. No potato salad should ever be mashed.
3 pounds red potatoes
1 cup chopped celery (include some celery leaves)
2 hard boiled eggs
1 cup red onion
1 cup diced dill pickle
1/4 cup Ranch dressing
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon salt
1 teaspoon freshly cracked pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon paprika
1/2 teaspoon cumin
Wash and rinse potatoes. Cut in 1/3 slices. Place potatoes in pot and fill with cold water just above potatoes. Add a pinch of salt. Bring to a boil and let simmer 25 minutes or until potatoes can be pierced with a fork. Remove from heat. Drain and set aside. Let potatoes cool for approximately 1 hour. Using a knife, slice potatoes so they are in smaller bite size pieces. You can do this in the bowl they are in. Avoid mashing potatoes. To the potatoes add sliced egg, celery, onion and pickles. In another bowl mix remaining ingredients thoroughly. Add to potato mixture. Chill for 2-3 hours. Serve.
For an added special touch, add sliced black olives on the top. This is a perfect salad for a summer picnic.
This is one of many family recipes that will be available in my cookbook coming soon. Please visit again soon or send me an e-mail Noel Chapman to be kept posted on the cookbook release. As always Enjoy the kitchen!
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