Potato salad is just plain yummy, and I make it around here a lot in the summer. We have it with barbeque, burgers, sandwiches, and about anything else where we want a cool and delicious salad.
Of course there are lots of recipes for potato salad, and they fall into a few main types — cold and warm, for starters. Then we have good old American potato salad, shown in the photo. Other times we make a good French potato salad, or a warm German potato salad.
We’re going to start with a classic church picnic type of salad, only maybe better tasting than you are used to.
Use red waxy potatoes if you’ve got ’em, but otherwise use the regular white russets that you keep on hand for baked and mashed potatoes. The red potatoes hold together a little better, but if you don’t overcook the russets, they work fine.
To prepare the potatoes, peel them and either microwave them or boil them in chunks until you can pierce them with a sharp knife. Then drain them and put them in the fridge to cool off while you make the dressing.
4 medium or 6 small potatoes, peeled and cut into chunks
1/2 cup mayonnaise
3 green onions, chopped, including the green parts
1 hard boiled egg, chopped
1 celery stalk, chopped
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish sauce
1 teaspoon celery seed
1 tablespoon white vinegar
1 tablespoon parsley flakes
1 tablespoon paprika
1/4 cup chopped black olives (optional)
3 tablespoons sweet pickle relish (optional)
1 teaspoon salt
1 teaspoon black pepper
Cook the potato chunks either by boiling or microwave, drain, and put in the fridge to cool off. Boil the egg, peel it, and put it in the fridge also to cool. Mix the remaining ingredients thoroughly and let sit a while for the flavors to meld. Then toss gently with the potatoes, add the chopped egg, and keep refrigerated until ready to eat. The flavor improves with time, so make it ahead if you can.