Wednesday, July 11, 2012

Potato Salad

This is nothing new

Nothing fancy.

Everyone has a potato salad recipe.

But it's summer and summer equals salads, specifically potato and pasta!

Green salads are a staple year round but for some reason potato and pasta salads are best in the summer. They are easy to take along to picnics, parties and making ahead for a week of lunches!

Either you like it mayo or vinegar style.
I am a mayo girl.
If I am eating french fries, you better believe I am dipping them in mayo.
Don't give me that look! I'm half dutch, what do you expect?

This is a simple salad to throw together. I made this before work one day so that should tell you how easy and quick it is.

The recipe is simple to adjust for a bigger gathering. I made this just for Ryan and I so it's a small batch.

Also it easy to add your own additions in.
Rather have the celery crunch than cucumber? Go for it!
Have fresh dill on hand? Perfect!
Make it your own.

Eat it with a loved one on a blanket in the park. Lovely.

Potato Salad - Adapted from Smitten Kitchen

1.5 pounds new red potatoes, cut into bit sizes, uniform pieces
3/4 cups diced cucumber
1/2 cup diced red onion
2 tbsp chopped fresh chives
1 tbsp chopped fresh parsley
1/3 cup mayo (I used light)
1 tbsp whole grain dijon mustard (regular will be fine)
1 tbsp apple cidar vinegar
salt and pepper

Fill a pot with water and bring to a boil. Place chopped potatoes into boiling water (careful!) and cook until fork tender 15-20 minutes. Drain and rinse with cool water. Let potatoes cool.

Mix cucumber, onion, chives and parsley in a medium sized bowl. Set aside.

In a small bowl, mix mayo, mustard and vinegar together, add salt and pepper to taste.
Combine the mayo mixture in with the veggies and herbs.
When potatoes are cooled, add them into mixture, coat completely. Cover bowl and put in the fridge to cool and allow the flavours to mix. Let cool for 3-8 hours.


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