With the fourth of July coming up, many of us will be holding backyard picnics and barbecues. If you’re like me, one thing that’s always on the picnic table is potato salad, although I generally make the kind I grew up with, that uses vinegar and oil as the main dressing, like this version I posted about years ago. You’ll find that recipe here:
But occasionally, especially when my father isn’t among the guests (he hates anything with mayonnaise), I’ll make a classic old-fashioned American-style potato salad, using mayonnaise. Both versions are delicious, so it’s nice to mix it up once in a while. After you boil the potatoes and cut them into chunks, add some sliced celery, minced red onion, eggs, sweet pickle relish, parsley and salt and pepper.
Mix everything together with mayonnaise and some Dijon mustard. Don’t worry if you don’t have the exact amounts of ingredients in the recipe below. It’s very forgiving if you want to add more potatoes, or less, or more of any of the other ingredients. Just taste as you go along.
Serve at room temperature or cold from the fridge. It makes a great late night snack too. Happy Picnicking!
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- 3 pounds red skinned potatoes, boiled and peeled (optional)
- 2 stalks celery, diced
- ½ cup red onion, minced
- 4 hard boiled eggs, chopped finely
- ¼ cup sweet pickle relish
- a big handful of minced parsley - maybe ½ cup or so
- salt, pepper to taste
- 1 cup mayonnaise (I like Hellman's)
- ¼ cup Dijon mustard
- Boil the potatoes until they are fork tender, but not falling apart in the water.
- Test by pricking with a knife to see if they're cooked.
- If they're small, they shouldn't take longer than 15-20 minutes.
- Drain the hot water and cover with cold water.
- When cool, peel the potatoes (if desired, if not, leave the skins on)
- Cut into chunks (not too large, and not too small)
- Place the potatoes in a bowl, with the rest of the ingredients.
- Mix thoroughly and serve cold or at room temperature.