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Potato salad is definitely a summer food. It reminds me of birthdays and parties in the summer up North in Canada with my family and friends. Well, summer weather is here in Texas! So, bring out this rustic potato salad, please.
There are many, many recipes out there for this dish-sweet, tangy, even warm renditions. Don’t know if I can go there with the warm one.
This version of potato salad is definitely cold. The colder the better, I say. With many additions other than just plain potatoes, you’ll find satisfaction for all the members of your family and friends.
This recipe is a combination of many of the potato salads I’ve had. I’ve taken my favourite parts of each recipe and this is what I’ve come up with.
Now, why do I call it a “rustic” potato salad? Because I’ve left the nutritious peel on the potatoes, and cut the veggies up a little larger than a traditional potato salad. I have to admit; I mostly don’t peel my potatoes because I’m lazy. There. I said it.
I don’t actually use a proper recipe for this salad. But, I’ll do the best I can to write down exactly what I do.
This potato salad is full of crunch and tang and dill pickly goodness! You’ll want to make it over and over again all summer long.
Rustic Potato salad
- 4 lbs small to medium red potatoes
- 6 stalks celery
- 1 bunch radishes
- 5-6 dill pickles
- 1 bunch green onions
- ⅓ cup chopped fresh dill
- 1 cup mayonnaise
- 2 tbsp stone ground mustard
- 2 tbsp yellow mustard
- ¼ cup pickle juice
- Boil potatoes with skins left on for 35 minutes, or until they are tender. A fork should easily pierce into them.
- While potatoes are cooling in the fridge, chop celery, radishes, dill pickles, and green onions. Set aside.
- When potatoes are cold, chop them up, too.
- To make the dressing, add mayonnaise, fresh dill, both types of mustard and pickle juice to a medium sized bowl Whisk together until smooth.
- Pour dressing over chopped vegetables and stir until well coated.
- Refrigerate until ready to serve. Enjoy!
This rustic style potato salad will become your go-to potato salad recipe this summer. Feel free to play around with the veggies or with the dressing. Maybe you like your dressing a little sweeter? Add a tablespoon of sugar or honey! Too tangy? Back off on the pickle juice or mustard. Make this YOUR recipe! Have fun and enjoy!
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