I decided to make potato salad. Mom made hers with Miracle Whip, boiled eggs, and pickle relish. I perused several cookbooks and found too many ideas, as usual. I thought a vinaigrette would be nice for a change. Most of these are for warm potato salads but, “what the hey”, I’d try it for a cold dish. The following is a conglomeration from various recipe books, none more than another.
- 6 medium potatoes, approximately 2 1/2 – 3 inches in diameter
- 3 stalks celery, chopped
- 2 radishes, sliced
- 1 green onion, chopped using both white and green parts
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 1 Tablespoon Dijon mustard
- salt and pepper, to taste
I scrubbed the potatoes and put the whole potatoes with the skins in a pot to boil expecting this would prevent me from overcooking them. It did. When done (I did not time this–just stuck a fork through the center) chop into inch or so pieces. Place in bowl with the chopped celery and green onion. Mix the dressing, pour over, and stir. Done!
This was not a hit. Hubby said “it’s okay” but did not like it that much.
So I repaired the remainder by adding:
- 2 more sliced radishes
- 2 more sliced green onions, white and green parts
- 1/2 cup mayonnaise
This repaired version was much more enjoyable. Lesson learned: Hubby likes creamy potato salad.