It’s summer and it’s time for potato salad. I have been waiting all winter for this day and it finally happened this weekend. This past weekend was my Son Caemen’s college graduation. What a fantastic day with family and friends and of course…lots of food. Caemen lives with a great group of friends in a duplex off campus. Girls and guys all friends from their freshman year.
We were lucky and all the families were able to join together at the duplex after graduation to celebrate and enjoy drinks and delicious dishes. So many recipes that I will be getting my hands on and sharing in the near future. Rita’s spinach salad and Sue’s quinoa salad are on top of the list.
I made our family favorite potato salad. Every time I make this salad people say things like, “reminds me of my grandmothers potato salad” or “just like my mom used to make”. I love hearing that because this salad reminds me of my grandmother Mamie. Every summer when she made this potato salad she would serve it in an old red polka dot bowl. It was so pretty and it meant it was finally summer on PEI. A few years ago Linda Lou gave me the same bowl for Christmas. I cherish that bowl because it is just like Mamies. I keep the bowl on PEI so I can’t share a picture now but I will take one this summer to share.
This is a very simple potato salad with simple ingredients that will make you the hit of any barbecue this summer. Less than five ingredients and you can’t go wrong. If you see a red polka dot bowl at a yard sale this summer…buy it!
Congrats to my boy and I hope everyone enjoyed their special day.
Start by cooking your potatoes in boiling water. Try to have them the same size so they cook evenly. For this party I cooked about 10 potatoes. If you are just making salad for dinner, I would do about 5. I use Yukon gold potatoes because they are smooth and buttery tasting. At the same time you can boil your eggs and I do about half the number of eggs to potatoes. Set the eggs in cold water and bring to a boil. When they hit a boil, turn off the heat and cover with a lid. Let set for 10 minutes and then rinse with cold water and set aside. When the potatoes are cooked until a fork goes in easily they are done. You don’t want them to be too soft because you will need to cut them and they should stand up to mixing with the eggs and mayo. If a fork or knife goes through easily they are done. Drain the water and let them set to cool with the cover off the pot.
Once the potatoes and eggs are cooled, peel the potatoes and eggs and cut in small chunks. No need to be fancy here. I usually cut the potatoes the size you would for home fries. The eggs I cut in half and then in half again and again, you get the picture, just a rough cut of both into a bowl.
When the potatoes and eggs are done add green onion to taste. On a larger salad you may want about 5-6 green onion and on a smaller salad, about 3 green onion. Then add your mayonnaise. Now this is very very important. Please use a good mayonnaise, I use Hellman’s and I think it is the best. Please don’t ever use Miracle Whip, it will not due this salad justice.
Happy summer everyone.