A summertime barbecue is not complete without a classic summer potato salad. Because, let’s be honest with ourselves, what do we actually want beside our bratwurst and burgers? Carbs, in potato form.
This past Saturday was a productive (and hectic) day for our family.Earlier in the spring I decided it would be a good idea to run a half marathon in the fall, which meant I had to run. for multiple miles. yikes! After a taxing, but fulfilling, five miles, we got to work on our list of “to do’s” including canning more strawberry jam, making strawberry and mango fruit leather, dehydrating limes for zest, and trying to figure out what pesty creatures were taking over my squash plants. In the midst of all this, friends of ours reached out for a game night.
A night spent playing board games with other adults? Yes, please.
I love my children, but they aren’t the most talkative yet (considering they’re one and a half and 4 months old).
The weather was refreshingly cool and we decided to take advantage of the mid-80 temps (which is a rarity for July in Missouri) and barbecue.
Which leads us to potato salad.
This salad has a bit of a kick from the spicy brown mustard which complements the freshness of dill from the garden; it’s easy to make and your guests will love it!
Classic Summer Potato Salad
- 10 golden potatoes
- 4 eggs, hard boiled
- 2 stalks celery
- 3 green onions
- 3/4 cup mayonnaise
- 1/2 TBSP apple cider vinegar
- 1 TBSP spicy brown mustard
- three springs fresh dill
Start by piling your potatoes into a large stockpot and cover with water. Add a dash of salt and crank up the heat. Once the water begins to boil, allow to lightly boil until you can pierce the potatoes with a knife effortlessly (about twenty minutes).
Drain the water from the potatoes and place them back into your stockpot. Allow the potatoes to rest until the reach room temperature. Keeping them in the warm stockpot will allow excess water to evaporate.
Meanwhile, hard boil your eggs and prepare the celery and green onions by chopping them into quarter inch slices.
When potatoes have reached room temperature, peel them (if you’d like), slice them into bite sized pieces, and mix in a large bowl with your sliced hard boiled eggs, celery, and green onion.
In a separate mixing bowl, add mayo, apple cider vinegar, mustard, and dill. Whisk together until blended, and then pour over your potato mixture. Mix well and top off with a sprig of fresh dill for presentation!
And there you have it – a classic summer dish topped with fresh dill from your herb garden!
May your days and your hearts be full!