For summer fare, a great potato salad is must-have dish. Paired with a burger or cold chicken and your beloved will be happy happy! I’ve used two varieties of mustard, one for its brightly pleasing color and the other for its seedy pop.
5 medium Red or Gold Potatoes
2 ribs of Celery, chopped small
1/2 cup Mayonnaise (not Miracle Whip)
1/4 cup Water
2 Tbsps. Grainy Mustard
2 Tbsps. Yellow Mustard
1/2 Lemon, juiced
2-3 Eggs, hard-boiled and peeled
1 Tbsp. Fresh Dill or Tarragon, minced
Salt to Taste
Boil the potatoes with their skins on in lightly-salted water. Leaving the skins on prevents the potatoes from getting water logged and soggy. Choose potatoes of a similar size so that they uniformly cook. In this dish, I’m a huge fan of Red or Yukon Gold. When fork tender, drain and let cool, then remove the skins with a paring knife and cut into medium-sized chunks. Toss in celery. Whisk mayo, water, mustards, and lemon juice together, pour dressing over potato/celery and stir. Slice eggs thinly. Gently mix in. Taste, then add salt as needed. Sprinkle minced herbs over and VOILA. Serves 4-6.