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!
How did you spend your Labor Day Holiday?
(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.