April 12, 2009
I was barbecuing chicken for dinner when I spotted two little sprouts in my deck planter. The dill! It survived the kitty cats using it for a bed a few weeks ago.
I made potato salad as a side. I think I've nailed down the recipe for my tastes. I've tried so many, and I keep messing with the ingredients, but I'm finding the basics really make it a proper potato salad. I'm happy to share my recipe, but know that I have not done exact measurements. Like anything, parts can be adjusted for personal taste.
Kim's Potato Salad
2# baby yellow gold potatoes, diced
1 small onion, minced
2 stalks celery, diced
1/4 cup bread & butter pickles, chopped
2 eggs, hard boiled and chopped
1- 1 1/2 cups mayonnaise
1 tbsp yellow mustard
2 tbsp apple cider vinegar
1/8 c sugar
2 tsp salt
1 tsp pepper
1/2 tsp celery seed
Boil potatoes until in water well salted until fork tender. Drain and dry.
In large bowl, combine mayonnaise, mustard, vinegar, sugar, salt, pepper, and celery seed until well combine. Adjust to taste. Add onion, celery, and pickles. Gently toss in eggs and potatoes until well dressed. Allow to sit for 1 hour before serving, if possible.