Monday, September 1, 2014

Late-to-the-Party Potato Salad for Labor Day

So, I made this potato salad for Memorial Day, and promptly lost the SD card that housed all the pictures. I thought I'd found it in time to post before Labor Day, and lost it again. And here I am, on Labor Day, sharing a potato salad recipe when everyone has already contributed their salads and potlucky things to their own day-off celebrations.


However, the great thing about potato salad is that it's pretty timeless. You can make it for just about any occasion! And, since Texas Summer is pretty never-ending, I'm sure I'll have another cookout or two before the season is done. Extra points: if you sub in sweet potatoes and nix the sugar, it almost fits in the paleo diet, so long as you use homemade mayo. Woo! I keep saying I'll try Whole 30 again, we'll see...


I'm seriously beyond excited that summer is so long here. Every August my pre-seasonal-depression hits, where I'm anticipating the awful New England winters to much that I can't enjoy the GORGEOUS fall because I know it's just the gateway season to winter. Now I live in a warmer climate year-round, where the worst I'll have to deal with is a few days in January that are at freezing. Not bad!


I spent my Labor Day holiday with the fiancé at Mansfield Dam Park. A gorgeous little section of Lake Travis that was actually NOT crowded on Labor Day! We had a lovely picnic lunch and sat in the sun for a bit. I dipped my toes in the water but after some sort of lakewater beastie pinched me, I was kind of done with the pseudo-swimming for the day.


How did you spend your Labor Day Holiday?


Dill Potato Salad
(Family recipe that is shockingly similar to this Food Network one)

  • 5 cups red potatoes, cubed
  • 2 stalks celery, diced
  • 1 hard boiled egg, chopped
  • 1 small red onion, diced
  • 1/4 cup fresh dill, chopped
  • 1 cup mayonnaise
  • 2 tbs red wine vinegar
  • 1 tbs white sugar
  • 1 tbs Dijon mustard
  • pinch of cayenne pepper
  • Salt and pepper, to taste


Place the potatoes in a pot big enough to cover the potatoes by one inch. Lightly salt the water and bring to a boil. Cook until potatoes are fork-tender, about 25-30 mins.

Drain, and let cool completely.

While potatoes are cooling, mix together the dressing: mayo, vinegar, sugar, dijon, cayenne, salt and pepper. Taste. At this point I add more dijon, because that's how I like it.

Add celery, egg, onion, and dill to the potatoes and lightly toss until well combined. Gently fold in dressing. Let chill in fridge at least two hours before serving so the flavors can blend.

1 comment:

  1. glad you found the photos! always a bummer when something like that happens. looks delish!

    ReplyDelete