Spring has arrived. We’ve had our first potato salad for the season! I assume that potato salad is a warm weather dish because it’s served cold, and wouldn’t seem very comforting on a freezing, snowy night when the snow is reaching the window sills. We tend to eat hot German potato salad in the winter, and save the cold American potato salad for the Fourth of July.
\nI prefer potato salad made with yellow mustard. I add a little dried mustard, dill, salt and pepper, and a scant half teaspoon of white vinegar, to mayonnaise. I dice green onions, celery, boiled potatoes and hard boiled eggs, and blend them with the sauce. I tend to mix it by sight, rather than measuring amounts, so it’s never exactly the same. And I NEVER use Miracle Whip! NEVER!
\nI used to cook half a dozen eggs and perhaps 8 to 10 potatoes to make potato salad. I’ve discovered that three potatoes will give us enough salad to last three or four days. We simply don’t pack it away as we did when we were younger. That’s one of the reasons I like the mustard version. It packs a punch with flavor.
\nYup, warm weather is just around the corner.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spring has arrived. We’ve had our first potato salad for the season! I assume that potato salad is a warm weather dish because it’s served cold, and wouldn’t seem very comforting on a freezing, snowy night when the snow is … Continue reading