Growing up, my favorite dinners during the summertime involved burgers cooked on the grill, lightly buttered corn on the cob, fresh fruit salad, and a big ol' serving of my Dad's potato salad. For our Fourth of July "picnic" dinner, I knew one thing we would have to have was that potato salad. Luckily, it's one of the recipes in the cookbook full of recipes from friends and family my Mom put together as a wedding gift for D and me. I adapted the recipe slightly by throwing caution to the wind and leaving the potatoes unpeeled, but the result was just as a I remembered it. There's just something about food from your childhood that just makes it taste even that much better.
Dad's Famous Potato Salad (printer-friendly version)
makes about 8-10 servings
1-2 lbs red potatoes, washed
2 farmers' market eggs, hardboiled
1/4 cup sweet pickles, chopped
1/2 cup (vegan) lowfat mayonnaise (I used Trader Joe's brand)
1 tablespoon organic yellow mustard
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1. Add the red potatoes to a large pot and fill the pot with cold water.
2. Heat the pot over medium-high heat until the water begins to boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
3. Remove the potatoes from the water and let cool. Chill the cooked potatoes in the fridge until cold to the touch.
4. Once cooled, chop the potatoes into cubes.
5. Place the chopped potatoes in a large bowl. Chop the hardboiled eggs and add them to the bowl as well.
6. Stir in the chopped pickles, mayonnaise, mustard, salt, and pepper.
7. Once the ingredients are completely mixed together, cover the bowl and place in the fridge. Chill for at least a half hour before serving.
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