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Recipe: Simple summer potato salad

Recipe: Simple summer potato saladWe’re right in the middle of prime BBQ and picnic season. With the fourth a not-so distant memory and plenty of warm summer nights still ahead of us, you might be getting tired of your go-to summer foods.

Enter this super simple summer potato salad.

I whipped this up one evening this week after work. It only takes about 20 minutes to make, including the cooking time for the potatoes. It is full of flavor but on the lighter side. I was conscious of the amount of mayonnaise I included in this salad; as I’ve been burned by plenty of backyard BBQ potato salads literally swimming in a pool of mayo. No thank you. This salad is merely coated in mayonnaise, not submerged in it.

The flavor comes more from the vinegar and the dill. I used the dill from my garden, for a fresh, vibrant flavor. But, if you don’t fresh dill, dry dill will work just as well. I also included celery for a texture contrast to the potatoes; I love the crunch it gives.

Feel free to use other herbs or vegetable add-ins that you prefer, I haven’t tried it before but I’d like to experiment with added finely diced jicama in place of the celery, a diced apple might also be good and I do wonder if I’m a little crazy to think grapes might could be an interesting addition, maybe.

Simple summer potato salad

INGREDIENTS

  • 1 lb red potatoes, scrubbed well and quartered
  • 2 quarts water
  • 1 teaspoon salt
  • 4 stalks celery, finely diced
  • 2 tablespoons fresh dill
  • 3 heaping tablespoon mayo (feel free to sub vegan mayo if preferred)
  • 1 tablespoon rice wine vinegar
  • ½ teaspoon salt
  • Juice of ½ lime
  • Dash of cayenne

DIRECTIONS

  1. Place potatoes, water and salt in a large stockpot over high heat. To ensure that your potatoes cook evening, add the potatoes to the water while it’s cold, not once it’s boiling.
  2. Cook for 10-12 minutes, until you can easily pierce the potatoes with a fork.
  3. Drain and place potatoes in a large bowl, let cool slightly.
  4. While potatoes cool, finely chop celery and dill, add to potatoes.
  5. Next add mayo, vinegar, salt, lime and cayenne. Stir well until potatoes are evenly coated.
  6. This salad can be served a little warm or if you prefer place salad in the refrigerator for 30 minutes to cool.

Photos and article by Lisa Chase.

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