She Strengthens

The Ultimate Summer Side Dish: Creamy Potato Salad

As the sun shines bright and the grill heats up, no outdoor gathering is complete without a refreshing side dish that’s sure to please the crowd. Enter: creamy potato salad, the perfect accompaniment to your favorite summer eats.

Choosing the Right Potatoes

When it comes to making the perfect potato salad, the type of potatoes you use matters. Opt for waxy potatoes like red-skinned or new potatoes, which hold their shape beautifully after cooking. Avoid starchy varieties like russets or Kennebecs, which can become mushy.

Prep Ahead and Save Time

To make this recipe a breeze, cook the potatoes and eggs up to a day in advance and store them in the refrigerator until you’re ready to assemble the salad. Don’t forget to whip up our signature Basic Mayonnaise and Whole-Grain Dijon Mustard before you start.

A Delicious Combination of Flavors

This potato salad boasts a delightful mix of textures and flavors, thanks to the addition of crunchy celery, tangy dill relish, and fresh scallions. A sprinkle of capers and chopped parsley adds a burst of freshness, while a squeeze of lemon juice brings everything together.

Let’s Get Started!

Ingredients:

• 2 pounds waxy potatoes, scrubbed
• 2 large eggs
• 1 cup mayonnaise
• 1 celery stalk, small dice
• 1/4 cup whole-grain Dijon mustard
• 1/4 cup dill relish
• 1/3 cup scallions, thinly sliced
• 2 tablespoons capers, drained
• 2 tablespoons chopped fresh Italian parsley leaves
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions:

1. Place the potatoes and eggs in a large pot filled with heavily salted water and bring to a boil.
2. Reduce the heat and simmer until the eggs are hard-boiled, about 12 minutes.
3. Remove the eggs and let them cool, then refrigerate until completely chilled.
4. Continue to simmer the potatoes until they’re tender, about 5 minutes more.
5. Drain the potatoes and let them cool slightly, about 10 minutes.
6. Transfer the potatoes to a baking sheet or large plate and arrange them in a single layer.
7. Peel the eggs and grate them over the bowl with the mayonnaise mixture.
8. Remove the skin from the cooled potatoes and break them into large chunks.
9. Add the potatoes to the bowl with the eggs and mayonnaise mixture, and gently fold until well combined.
10. Serve immediately or refrigerate for up to 4 days.

Enjoy your delicious homemade potato salad at your next summer gathering!