I wanted to make a potato salad for Labor Day with a slightly different twist. The main ingredients are usually potatoes, celery, hard boiled eggs and mayonnaise. I find this version a little boring and I love to add color to my dishes. So I chopped red and yellow peppers, red onions and red cabbage instead of the celery for crunch. (about 1/3 cup of each chopped) Fresh minced oregano adds a nice garden flavor too.
I decided to use fingerling potatoes to change it up a bit. I cut them in lengthwise wedges for a different look and texture. Then I simmered these in a shallow pan for about 15 minutes, until tender and a fork went in easily.
Of course hard boiled eggs are always a nice addition and add protein to the potato salad. After boiling the eggs, slice them carefully and set aside.
I made my dressing with 2 TB. of mayonnaise, 2 TB. of olive oil, 1 TB of country mustard, 2 Tb of dill pickle juice, & freshly ground salt & pepper.
I lightly tossed the dressing into my bowl of chopped vegetables and sliced potatoes. Gently add the sliced eggs after mixing in the dressing. (I always reserve a about a third of my chopped vegetables and some of the sliced eggs to add at the last minute for color and a nice presentation)
1/4 cup of chopped dill pickles adds a nice tangy touch.
A dash of smoked paprika on top gives the salad a great smokey flavor.
This is a really nice side dish for a Labor Day picnic. Enjoy!