Last Potato Salad
I love potato salad, with vinegar or mayo, it matters not.
But it's a summer thing only. I won't be thinking about it for the next 9 months or so.
Labor Day is my last potato salad of the season, it will be soup and chili time before you know it (sorry to depress you).
I rarely deviate from a tried and true recipe.
Such would be my Classic Potato Salad.
For this holiday weekend, I did a trial run on Roseanne Cash's potato salad. Very similar to the classic w/ egg and mayo, celery and onion, but Ms. Cash uses cilantro and chopped pickles instead of parsley and pickle relish. She uses Dijon mustard instead of Gulden's spicy brown, as I do, and red onion instead of white.
Roseanne Cash's Potato Salad Recipe:
3 pounds medium red-skinned potatoes, unpeeled, scrubbed
8 dill pickle spears, coarsely chopped (I used pickle relish instead)
3 celery stalks, chopped
1/2 medium red onion, chopped
4 hard-boiled eggs, peeled, chopped
3/4 cup mayonnaise
2 tablespoons Dijon mustard
Cook potatoes in large pot of boiling salted water until tender, about 25 minutes.
Drain; cool. Cut potatoes into 1-inch pieces and transfer to large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, and mustard. Season potato salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.)
It was just a little different and I don't think anyone noticed, but everyone loved it just the same.
Bye bye my beloved potato salad. See you next summer!
Have you referenced Roseanne Cash before? Her recipe for Tuna Noodle Casserole is out of this wide wide world of the web! :)