Tis the Season

I LOVE Potatoes!

For a Father's Day dinner party that Shawn and I hosted yesterday, I made Rosanne Cash's Potato Salad, a recipe I came across on one of my new favorite food blogs, The Smitten Kitchen.

I am super picky about my potato salad, as I typically don't like mayonnaise based anything - this one uses just the right amount of mayo and has the perfect amount of crunch. I highly suggest using this for your next potluck. Beware - it makes a TON!

Rosanne Cash's Americana Potato Salad

Serves at least 8

• 3 pounds medium red-skinned potatoes, unpeeled, scrubbed
• 8 dill pickle spears, coarsely chopped (about 1 1/2 cups)
• 3 celery stalks, chopped (about 1 cup)
• 1 small red onion (about 1 cup)
• 3 hard-boiled eggs, peeled, chopped
• 2/3 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons minced fresh dill
• Salt and pepper to taste

Cook potatoes in large pot of boiling salted water until fork-tender, about 30 minutes. Drain and cool, then cut potatoes into chunks and transfer to a large bowl. Stir in pickles, celery, onion, eggs, mayonnaise, mustard, vinegar and dill. Season potato salad to taste with salt and pepper.

 
Cheers!