Time flies even when you are not having fun.......although it's been a long wet, cold spring in Oregon, we are trying to be perky and optimistic about the upcoming summer. Even today, June 1, we have the heat on in the house as the sun comes up..chilly, chilly, chilly.
They say if you drink hot chocolate, it will snow.....so maybe.... if we eat some summer-style food the temperature will rise? I'm willing to try!
One of my staple summer foods is a potato salad I've been making for years! It is different than most because it does not contain onions or eggs! A lot of my friends shy away from potato salad because of those two ingredients. So if you have lovable, yet picky eaters in your circle, try this recipe. Great with burgers, ribs, (come on summer) sandwiches.....you name it.
Couple of tips....hand pick your potatoes, so they are all the same size and roast evenly.
Let potatoes cool to room temp before mixing with dressing, hot potatoes will "break" your mayo based dressing. This potato salad tastes best if you serve it minutes after making it, room temperature seems to enhance all of the flavors. If you make it hours, or even a day ahead, refrigerate!
By the way...this recipe makes enough Potato Salad for a crowd of 10 or more...cut recipe in half if needed.
Roasted Potato Salad
2 1/2 lbs Yukon Gold Potatoes
2 lbs Red Potatoes
Roast potatoes on a baking sheet in a 375 degree F oven for 30 -40 minutes. Pierce with knife to check if done. Let potatoes cool, and remove skins.
Dressing:
4 stalks celery- diced
1 & 1/2 cups mayonnaise
1/4 cup brown mustard
2 tblsp Dijon mustard
1/4 cup sweet relish
2 tsp granulated garlic
2 tsp celery salt
2 tblsp McCormick Salad Seasoning
Salt & pepper to taste
In a large bowl, combine roasted, peeled potatoes with all of the dressing ingredients. With your clean hands, gently "hand" mash the potatoes into the dressing. Don't over mix.
Adjust seasoning adding more of any of the spices, until you like the flavor.
Serve immediately, or refrigerate.
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