Memorial Day is supposed to be the kick off for summer, but it was a little questionable with the cold temperatures and constant rain. The vegetables in the garden seemed happy enough — potatoes, beans, leeks all were thriving with the extra moisture they were getting. I was a little concerned that steaks on the grill weren’t going to do all that well in the pouring rain. Monday dawned clear and warmer, and we were able to have our picnic as planned. It was delightful and almost sparkling in the sunshine. I made my favorite potato salad. My sister has always made it this way, and I recently realized that this is also the way my mother always made it. The secret is in the salad dressing going on the potatoes while they are still warm and making it a day ahead so the flavors have a chance to develop.
CHANGE SERVING SIZE
- My Mom’s Potato Salad
- 2 1/4 potato(es) Yukon Gold, peeled and cut into chunks (you can also use red potatoes for this, unpeeled)
- 1/4 to 1/2 cup vinaigrette (recipe below)
- 1/2 cup onion(s) red, diced
- 1 cup celery diced
- 1/4 cup dill or sweet pickle chopped
- 1 tsp. celery salt
- 1 tbsp. mustard whole grain (I use our monastery mustard, sold in our gift shop)
- mayonnaise (to taste)
- Vinaigrette (Combine in a jar and shake well)
- 1/3 cup apple cider vinegar
- 2/3 cup canola oil
- 1 tbsp. mustard Dijon
- 1 tbsp. honey
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- about 1 1/2 tsp. herbs assorted; basil, thyme, oregano, dill
- Cook potatoes in a pot of boiling salted water until tender.
- Drain and transfer to a bowl. Pour on the vinaigrette.
- Let sit for a few minutes.
- Then combine the remaining ingredients. Cover and refrigerate overnight or until cold.