Memorial Day weekend is here! If you are attending or giving a pot luck picnic with everyone contributing a dish, this is always a great one to bring.
Potato salad is served cold so you can make it ahead of time. It goes well with grilled meats and fish and everybody loves it!
I like to put a heathy spin on it by adding lots of crunchy minced vegetables and a light dijon vinaigrette dressing rather than lots of heavy mayonnaise. I also put lots of chopped hard boiled eggs in it to add extra protein. It really is like a main dish for a vegetarian when it is made this way.
Potato Salad Ingredients:
(this serves four – double or triple it for a large crowd)
8 – 10 small red potatoes (boiled until a knife pierces easily)
4 – 5 hard boiled eggs (google the best way)
1 carrot minced
1/4 – 1/3 cup of thinly sliced red onion
1/4 – 1/3 cup of minced radishes
1/4 – 1/3 cup of chopped parsley
2 TB. of chopped chives
1/4 cup of olive oil
3 – 4 TB. of apple cider vinegar
2 – 3 TB. of dijon mustard
1 – 3 TB. of mayonnaise (if desired)
2 TB. of capers
2 teaspoons of Old Bay Seasoning
a sprinkling of smoked paprika
fresh ground salt & pepper to taste
Place ingredients in a large bowl
Pour the dressing over everything and gently toss it altogether.
Sprinkle the top with extra Bay seasoning, paprika and salt & pepper. Garnish with extra parsley & chives.
Enjoy, and have a great Memorial Day weekend!