Creamy Potato Salad

Potato salad is a classic summer dish often found at picnics or barbecues. German immigrants first brought family recipes to the U.S. in the 19th century, which have led to many variations today.

Ingredients:

2 lb. thin-skinned potatoes (Yukon gold, fingerling, red bliss)

1 tbsp. + ½ tsp. salt

2 tbsp. onion, peeled and diced

1 cup fresh sugar snap peas, diced OR frozen peas

2-3 ribs celery, trimmed and diced

2 tbsp. parsley, dill OR basil leaves finely chopped

3 hard-boiled eggs, peeled and chopped into small cubes

1 tsp. vinegar

½ cup mayonnaise OR Greek yogurt

1 tsp. mustard

⅛ – ¼ tsp. ground black pepper

Optional garnish: Seasonal Green Pesto

Equipment:

Large pot
Cooktop
Water
Measuring cups and spoons
Fork
Colander
Large bowl
Kitchen knife
Cutting board
Small bowl
Peeler (optional)

Ingredients:

2 lb. thin-skinned potatoes (Yukon gold, fingerling, red bliss)

1 tbsp. + ½ tsp. salt

2 tbsp. onion, peeled and diced

1 cup fresh sugar snap peas, diced OR frozen peas

2-3 ribs celery, trimmed and diced

2 tbsp. parsley, dill OR basil leaves finely chopped

3 hard-boiled eggs, peeled and chopped into small cubes

1 tsp. vinegar

½ cup mayonnaise OR Greek yogurt

1 tsp. mustard

⅛ – ¼ tsp. ground black pepper

Optional garnish: Seasonal Green Pesto

Equipment:

Large pot
Cooktop
Water
Measuring cups and spoons
Fork
Colander
Large bowl
Kitchen knife
Cutting board
Small bowl
Peeler (optional)

Directions:

  1. Wash all the fresh ingredients, making sure to thoroughly scrub and rinse the potatoes.
  2. Place the whole potatoes in a large pot and add water to cover by 1 inch. Bring to a boil over medium-high heat.
  3. Add 1 tbsp. salt and reduce heat to medium. Cook until the potato can be easily pierced with a fork, about 20 minutes for medium-sized potatoes. Then carefully pour out the water and remove potatoes to a large bowl to cool off.
  4. Prepare the onion, peas, celery and parsley by peeling, dicing, trimming or chopping them as noted in the ingredients list.
  5. Peel and chop the hard-boiled eggs
  6. In a separate small bowl, mix together celery, onion, parsley, vinegar, mayonnaise, mustard, black pepper, and ½ tsp salt.
  7. Once the potatoes are cool enough to handle, chop into bite-size pieces. Remove the skins if desired
  8. Return the potatoes to the large bowl and toss with the dressing and chopped eggs. Cover and refrigerate until ready to serve.