There aren't many more traditional food staples than the American potato salad. Every picnic, tailgate and barbecue you'll ever get an invite to will probably have potato salad.
That's okay, I like it and probably three quarters of the country like it too, but the question is, which kind?
Are you a mayonnaise base fan or maybe tossed in a herb vinegar dressing and don't forgetthe German potato salad. My favorite is this thick mayonnaise and Dijon version, and the more I can pack in to the bowl, the better.
This recipe is loosely adapted from a version I used to make at work years ago. I added all sorts of awesome things like boiled egg, crispy pancetta, peas and celery.
The dressing has mayonnaise, mustard and pickle relish plus a few other bits and bobs. You won't need to use all of the dressing but that might change after you taste it.
It's like a cross between ranch and tartar sauce and can also be used as an awesome dip for chips, veggies or...french fries.
There's a few steps to making this salad but follow my leadand you'll be just fine. Make it all a day ahead and coast along on Memorial Day morning with brunch and a mimosa.
At the very least, you'll have to boil the potatoes so that they're cool enough to make the salad. Keep the ingredients chunky and don't peel the potatoes, so much fiber and nutrition is in that skin!
I remember watching my mom peel potatoes with a knife and now when I think back, she wasted so much of the potato. The skin is awesome and I almost never peel them.
So let's summarize...skin on, prep ahead and light on the dressing. Let's do this Memorial Day party!
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