Sunday, July 17, 2011

Southern Dill Potato Salad

I'm not sure why cold potatoes coated in mayonaise is delicious, but it is. On paper it just doesn't make sense. But at a picnic or summer barbeque, it's perfection. What I like about a recipe like this, is that you've probably already got 90% of the ingredients on hand--so what are you waiting for?

Southern Dill Potato Salad

4 medium potatoes, chopped bite-size and rinsed
2 eggs
3/4 cup white onion, diced
3 celery stalks, diced
2 tbsp brown mustard
3/4 cup mayo
2-3 tbsp dill, finely chopped
salt and pepper to taste

1. Bring a medium pot of water to boil. Add a bit of salt for flavor and toss in your potatoes. You can peel your potatoes or not. I prefer not to, mainly because I am lazy.

2. While your potatoes are boiling, chop your onion and celery and toss it in a medium to large bowl.

3. After your potatoes have been boiling away for about five minutes, gently place your eggs in the pot too so they can hard-boil. Boil for another 7-10 minutes or until potatoes are tender and a fork easily goes through them. (Be careful not to overcook, you don't want a mushy salad.)

4. When the potatoes and eggs are done, run them under cold water so you can handle them.

Note: I'll eat warm potato salad.  Mr. Foodwhore prefers cold. If you have time to make this ahead (even the night before) and chill it, that's great. But if you're pressed for time, you can rinse your potatoes under cold water even longer to cool the salad completely.

5. Peel the eggs and dice them. Add to the bowl along with mustard and mayo and stir. Toss in the potatoes and mix well. I prefer a drier salad, so I go a bit lighter on the mayo. Feel free to add more if needed.

6. Season with salt and pepper and gently stir in the dill to coat. Dill is a fragile herb so it's best to add it at the last minute so it's not totally crushed by the potatoes.
Bon Appetit!
The Food Whore

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