Summertime Potato Salad
Got a crowd to feed? I know all about it. Seems that is what the cottage is for 🙂 Luckily I do enjoy cooking and finding the perfect meals for loads of guests.
I do tend to have a regular mix of dietary needs with our guests and family, so when I’m planning my menu’s I try to find a few basic choices that will suit the whole crowd then add the other necessary dishes. Personally I’ve never been a fan of potato salad, probably because it was always served cold when I was a child, and I do not enjoy a meal made of cold dishes. But I recently had some guests make potato dill salad and it was served warm so I thought, why not? I should add this to my list when facing my next crowd.
This one seemed to be a it and satisfied all my guests dietary requirements. Plus they ate it cold the next day 🙂 Always great when you can make a dish that can be served twice!
Creamy Potato Salad
3 lbs of mini white and red potatoes
1 1/2 cups low fat mayonnaise
2 tbsp cider vinegar
2 tbsp. sugar
1 tbsp. Dijon mustard
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
2 ribs of celery sliced
4 spring onions, green part only, thinly sliced. (add more if you like)
5 hard boiled eggs, diced
Boil potatoes (I left skin on for colour) in water till cooked. Drain and cool to room temperature (Yay!).
Mix mayonnaise, cider vinegar, sugar, Dijon mustard, salt, garlic powder, and pepper together. Add to potatoes and gently toss to coat completely.
Add onions and celery and mix well. Stir in eggs gently.
Let sit at room temperature for a bit so that all the flavours can get absorbed.