Redskin Potato Salad
Potato salad is an American picnic and potluck staple. It’s often the first side dish to disappear at summer gatherings. This recipe is based on the one my mom always made when I was growing up. The ingredients are simple but delicious when combined. I recommend using homemade or high quality mayonnaise. It makes all the difference. My favorite brand is Sir Kensington’s, which is made with avocado oil and cage free eggs. To minimize time chopping, I boil the potatoes whole and break them apart with a potato masher once they’re cooked. I also like the way the ingredients meld together when the potatoes are prepared this way. Enjoy!
3 lbs. redskin potatoes, scrubbed
1 tsp salt
1 1/2 cups chopped celery
3 bunches green onions, chopped
1 cup of homemade or good quality mayonnaise
2 TBSP fresh dill, minced
2 tsp celery seed
1 1/2 tsp salt
1 tsp black pepper
- Place the potatoes in a large pot and cover with water and 1 tsp. salt.
- Bring to a boil and cook for 25-30 minutes or until tender.
- Drain the potatoes and place in a large bowl.
- Allow the potatoes to cool for 10 minutes.
- Using a potato masher or a large spoon, break the potatoes into small pieces.
- Add the remaining ingredients and mix well.
- Serve warm or chilled.
- Leftovers can be stored in the refrigerator for 3-4 days.