Hello, Summer! (Keep it Simple Potato Salad)

How can you not like potato salad? It screams “Summer!” and picnics and tailgates and, for me, the simple and delicious meals my mother used to make when we were growing up in Whittier, California.

I was fortunate to be raised by parents who enforced what we now know as “family dinners,” without knowing it.  We ate dinner together every night, and 9 out of 10 times those meals were at home. Lots of veggies, grilled meats and fish, pasta dishes and simple yet yummy casseroles – I’d kill for her seven-layer casserole or stuffed bell peppers right now!

My mom also made excellent potato and macaroni salads that were so fresh and good.  I think it was the lemons and celery seed -- and the fact that she didn’t muck things up with extra ingredients that simply are not necessary.  

So in honor of Mom and Memorial Day I whipped up a batch of potato salad this morning. I’m working on a big project and was on my way to my home office when inspiration hit.  I ran back down stairs and within 15 minutes, the salad was cooling and ready for the ‘fridge.

I can’t wait for Will to get home from work tonight so we can dig in.

Keep it Simple Potato Salad

Ingredients

•  1 mesh bag of new red or white potatoes (the little ones are best)
• 1 clove garlic, peeled and left whole
• ¾ cup celery, ¼ inch dice
• ¼ cup green onions, ¼ inch dice or smaller (whites and greens)
• 1 red bell pepper, ¼ inch dice
• ½ lemon, juiced
• ¾ cup Best Foods or Hellman’s Mayo
• 2 tsp celery seeds
• 2 large pinches Kosher salt
• Lots of fresh ground pepper

Method:

• Place the uncut and unpeeled potatoes and the clove of garlic in a large pot and cover with cold water.  Add a healthy dose of Kosher salt (about 2 Tbs) put the pot on high heat and bring to a boil. 

• Once the potatoes are boiling, lower to medium high and cook for 10 minutes, or until a knife can pierce the potato and come out fairly easily.  I will admit, I cut one in half to check at the 7-minute mark. You don’t want mushy potatoes!

• While the potatoes are cooking, chop the celery, onions and bell pepper. Place in a large bowl. 
• Add the mayo, celery seeds lemon juice, salt and pepper. Stir to combine

• Once the potatoes are done, drain them well and cut into quarters while they are still hot.  Use a sharp paring knife and you can make short work of this.  Leave the skins intact as much as possible.
• At this time, also mash up the clove of garlic that boiled with the potatoes.  Add it to the mixture in the bowl and stir to combine.

• Now add the still warm potatoes to the bowl.  Stir to combine.

• Allow to cool and then cover with plastic wrap and store in the fridge.  Chill for at least 2 hours.

Enjoy!