I hope you all had a great 4th of July weekend! We grilled...we hung out with good friends....we joined our community for an awesome parade and huge festival....and we provided an open buffet for the mosquitoes. Good, good times.
I absolutely love summer cooking (although when fall rolls around I will be vowing my undying love to all things soups and stews). It's the season of the salad! Which makes the perfect side dish for a cookout and a perfect meal for lunch.
My grandmother (my Yiayia) made the BEST potato salad. It was a classic dish that I've tried to replicate several times. To get the "tang" I always used relish, but it never quite tasted right. Finally I asked my mom and she pointed me to her mom's secret ingredient: Sandwich spread!
The first time I used it I did mostly spread and hardly any mayo - flavor overload. My mom laughed, steered me to the right ratios (because all my Yiayia's dishes fail to embrace any sort of specific measurements...."a little of this....a pinch of that..."), and I think I finally got it right. The best part is it can easily be adjusted to suit your individual tastes.
So, if you're looking for a classic potato salad with that mustard/mayo combo and a hint of tang, I've got you covered!
Here's what you'll need:
4 large russet potatoes or 6-8 red potatoes
1 cup mayo
3 Tablespoons sandwich spread
2 Tablespoons yellow mustard
Salt and pepper to taste
1/2 teaspoons onion powder
Optional: 3 hard boiled eggs (chopped)
Optional: finely chopped celery or pinch of celery seed
First peel and cut your potatoes into 1-inch pieces. Bring a pot of water a boil. Add potatoes and a pinch of salt and boil for 10-15 minutes. You want the potatoes to be fork tender but still firm, not breaking apart.
Drain and set aside in a large bowl.
Mix the remaining ingredients for dressing in a small bowl.
Add to the potatoes and toss until well mixed.
*I didn't grab a pic of this, but after the dressing is mixed with the potatoes, I grab my masher and do a rough mash. I like my potato salad with a few chunks but not totally smooth.
Taste and adjust seasoning as needed. If you like your salad with a little crunch you can add some chopped celery, or if you like the celery flavor without the crunch, a little celery seed will do the trick. I also like my salad with chopped hard boiled eggs, so I toss them in here too.
Chill the salad for at least an hour before serving, then gobble it up!
You can download a printable PDF of the recipe
What's your favorite summer side dish? Anyone else have a treasure trove of family recipes with no measurements??
Thanks so much for reading! We would love to keep in touch!