If you follow along on Instagram you probably saw some of the highlights of our mini-vacation this past holiday weekend!
If not, no worries because I’ll be devoting an entire post with all the details next week!
All I can say is our latest little getaway was much needed for both of us, and I’ll explain more on that in this week’s newsletter Friday!
Anyhoo- While we were gone on our holiday weekend trip my mom offered to take care of Mr. Bentley and water my flowers while keeping an eye on the house.
In exchange for her generosity and kindness, I whipped up a week’s worth of food, including one of her favorite summer salads!
This Classic Potato Salad recipe began as one my mom used to make when I was growing up. She and several other family members would serve it at each and every gathering we went to during the hot summer months on the farm.
I haven’t changed the basics of this recipe much, because frankly why change a good thing, or, in this case, a delicious salad?
I still use good ole’ russet potatoes like mom did, although later in the summer I always make a few batches with new potatoes right out of the garden! There really is nothing better! I also use a sweet onion versus yellow or red because I think it compliments the vinegar in the dressing.
But over the years I have amped up the flavor a bit by adding in fresh dill from my garden along with a couple of chopped pickles.
And the dressing? Well, that has to be creamy and it has to be made with real mayonnaise. Yogurt and salad dressing just won’t do for me.
How long does this potato salad last?
I find that when I make a batch of this potato salad I usually don’t have to worry about it being in the refrigerator more than a day, but if it should, I wouldn’t leave it for more than 3-4 days. It tends to get a bit watery after that. Which is also what happens when if you were to freeze it. So I wouldn’t recommend that.
Can you substitute plain yogurt or low-fat mayo for the real mayo?
Of course, you can. I personally like the real thing, but I have made it with both substitutes when I was on a restricted fat diet and it tastes just fine. I’m just picky is all!
Allow the potatoes to cool slightly (at least cool enough to cut) but still warm enough to absorb all the wonderful flavor from the dressing.
Fold gently so as not to smash the potatoes.
Here is the full recipe.
Classic Potato Salad
A creamy potato salad with celery, sweet onion, pickles and fresh dill.
- 6-8 medium Russet or Yukon Gold potatoes
- 1 1/2 cups Real Mayo
- 1 Tablespoon yellow mustard
- 2 Tablespoons Vinegar
- 2 stalks celery diced
- 1 medium sweet yellow onion diced
- 2 medium dill pickles diced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tablespoons fresh dill weed chopped finely
Place potatoes in the bottom of a large pot and cover with water. Bring to a rolling boil over medium heat. Let cook for 20-30 minutes or until tender. Place potatoes in a colander and rinse with cold water. Let cool for 10-15 minutes. Dice potatoes and place in a large mixing bowl. Add celery, onion, pickles, fresh dill, and salt and pepper. Set aside. In a medium mixing bowl, whisk together mayo, mustard, and vinegar. Pour dressing over warm potato mixture. Stirring until everything is coated well. Refrigerate until ready to serve.
Mom really enjoyed her stay this past weekend and I was happy to see that her love of our favorite potato salad is still going strong.
Michael was hoping there would be leftovers when we got home but there wasn’t so I had to make another batch Monday night for dinner!
If you are looking for a classic-no fuss recipe for potato salad, look no further. Make sure to PIN it for later!
And you can find more of my summer salad recipes here.
Happy Wednesday sweet friends!