It’s officially summertime and with summer comes barbecues, picnics, and hot weather. That can only mean grilling and cold salads. I made our first batch of potato salad yesterday and it turned out pretty well. I never remember what I put into it, so I’m here to share with you (and give myself a permanent record!).
- 1 1/2 lbs of potatoes (red, white, yukon…)
- 1/4 cup of mayo
- 1 tsp of dijon mustard
- salt and pepper to taste
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1/4 yellow or red onion or scallions
- Wash and cut potatoes into similar sized pieces.
- Put in a pot and fill with water until the potatoes are just covered.
- Bring potatoes to a boil, once boiling lower the temperature till its lightly boiling. Keep on heat for ~15 mins, until potatoes are tender but not mushy. (If you stick a knife, it should go in and slide off easily.)
- Drain and fill pot with cold water. Let sit for a few minutes, drain and rinse with cold water again.
- While the potatoes are boiling, chop the pepper and onion into small pieces. (Onion to add flavor so you can omit if you don’t like it, peppers to add color and flavor)
- Mix the mayo and dijon mustard.
- Once the potatoes are slightly cool, mix the potatoes, peppers, onion, and mayo/dijon mixture together until the potatoes are coated.
- Salt and pepper to taste.
- At this point you can serve immediately or you can store in the fridge for up to a day. (Making this a great make ahead dish!)