Potato Salad Rounds Out the Menu

As I arrived at work this morning I greeted my assistant and inquired as to her family plans over the 4^th of July weekend.  Her response was, “eat a lot of food just like everyone else". Isn’t it amazing how important food is in our lives?  Stephen Fries recently challenged readers in his blog to mention a holiday gathering or special occasion that didn’t involve food. Interesting responses with the same message—can’t think of one.

Obviously, the Kempf 4^th of July menu could have gone in a completely different direction, but tradition is an important part of our lives, and cooking out and eating summer dishes is a part of that tradition. It also doesn’t hurt that my wife is one of the best cooks ever and her signature slaw and potato salad dishes are among my favorites.

Earlier in the week, I shared her cole slaw recipe along with others from various community cookbooks.  Today, I share her potato salad recipe, as well.  If you try it, I would love to hear from you regarding your opinion OR if you have a recipe to share I would love that as well.

Potato Salad

5-6 medium potatoes, boiled until just tender, cooled, peeled, and chunked

5 hard-boiled eggs, chopped

½+ cup celery, chopped fine

½+ cup sweet onion, chopped fine

1/3 cup to ½ cup chopped pickles, dill or sweet or a combination

 

Dressing should be strongly flavored

2 cups mayonnaise or any combo of mayo, sour cream, or Greek yogurt

1+ teaspoon dry mustard

1+ teaspoon prepared mustard of choice

Salt and Pepper to taste, fairly strong

2-3 tablespoons vinegar; or combo of vinegar and pickle juice, to taste.

 

Cook potatoes, cool, chill, peel, and chop into ½” chunks.

Add hard-boiled eggs, celery, onions, and pickles, stir to combine.

Add half the dressing; mix thoroughly.  Taste and adjust flavor of remaining dressing. Continue adding dressing until desired consistency is reached. 

 

Add sprinkle of paprika to top and garnish with parsley.  Enjoy!

  

 Need inspiration for your own potato salad this weekend?  Read on!

 

We go to Annapolis, Maryland's A Thyme to Entertain  for an easy "Potato Salad" combining baby red potatoes with sugar snap peas--FABULOUS.

 

Dallas Dish takes advantage of the variety of potatoes available with "Oven-Roasted Four-Potato Salad." 

 

Pull Up a Chair serves up a "Potato Salad" sparked by Italian salad dressing.

 

My Mama Made That duo of potato salads, "Creamy Roasted Potato Salad" and a no-mayonnaise "Picnic Potato Salad."

 

All the Wright Stuff  Patsy Wright suggests a fabulous "Red Potato Salad" with a garlicky sour cream- Dijon dressing.

No matter what your personal 4^th of July menu consists of I wish you a Happy Independence Day and ask you to take a few minutes as you enjoy friends, family and good food to take a few minutes and reflect on our nation’s freedom and greatness. God Bless America!