Potato Salad is a great summer side dish. I’ve seen all different kinds of potato salad recipes here and there, and I’ll be trying some others out soon, but this time I just wanted to make a traditional, basic potato salad. I found this Great American Potato Salad recipe over at KraftRecipes.com and it is really good! It’s a mustard-style potato salad and has lots of good things in it like chopped hard-boiled eggs, onion, celery, and some dill pickle relish (if you prefer sweet pickle relish you could substitute that). The recipe didn’t say anything about peeling the potatoes, so I left the skins on–it’s nice not to have to peel potatoes if you don’t have to! 🙂 The potato salad is nice and creamy, and I like serving it over lettuce leaves, but it’s great by itself, too. Perfect for summer picnics and meals on the patio (although it’s been such a hot summer, I haven’t been on my very sunny patio much)!
GREAT AMERICAN POTATO SALAD slightly adapted from Kraft Foods
Makes 8 (1/2 cup) servings
- 1/2 cup mayonnaise, light or regular (or substitute Miracle Whip® for the mayo)
- 1 Tablespoon yellow mustard (you can substitute dijon mustard or honey mustard, too)
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 cups cubed potatoes (about 5), cooked and cooled, peeled or unpeeled (you can use red potatoes if you like)
- 2 hard-cooked eggs, chopped
- 1 onion, chopped
- 2 stalks celery, sliced
- 1/3 cup dill pickle relish (or substitute sweet pickle relish, especially if you use honey mustard)
Mix the mayonnaise, mustard, celery seed, salt, and pepper in a large bowl. Then add the remaining ingredients and mix lightly. Refrigerate for several hours or until chilled.
Enjoy your potato salad, and hope you are enjoying your summer!