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Mom's Potato Salad

Mom's Potato Salad

It's safe to say that I have learned almost everything I know about cooking from my mom. She's the reason I have loved being in the kitchen from a young age, and we still have fun obsessing over menu-planning and dinner preparing. 

With it being Fourth of July weekend, Mom thought it would be fun to share one of her favorites for the holiday: a homemade potato salad that is actually a lot easier to make than I had originally thought. While I watched her prepare, I snapped some photos and jotted down the recipe to share with you all. Just in case you haven't planned ahead for your barbecue (or need a little inspiration) this recipe would be a great addition to your Fourth of July menu. 

Find the recipe below, which serves about 8 people. 

Ingredients

12 small yellow potatoes, diced into 8 pieces
3 tablespoons of Mayonnaise
I teaspoon Country dijon or dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon of salt
1/2 teaspoon pepper
2 stalks of celery (with leaves on)
4-5 pieces of fresh parsley
6-8 chives
1-2 fresh basil leaves
3 small scallions
3 Dill pickles (we used Bubbie’s) 

To make

Bring a medium sized-pot filled 3/4 way up with water to a boil. Place the potatoes into the boiling water and add a teaspoon of salt. Cook the potatoes until they are al-dente (around 15 minutes, sometimes quicker).

While the potatoes are cooking, prep the sauce and other ingredients: In a large serving bowl, combine mayonnaise, mustard, apple cider vinegar, garlic powder, salt and pepper. Stir to combine. Next, dice the celery (with leaves), parsley, chives, basil, scallions, and pickles. 

Add all of the ingredients into the large bowl and combine with the mayonnaise-based sauce. 

When the potatoes are ready, carefully remove them from the boiling water and allow to cool for 5 minutes. Once cooled, gently pour the potatoes into the large bowl and carefully fold them into the sauce. Stir until the potatoes are evenly coated, and season with more salt and pepper if needed. Serve with a couple of basil leaves on top for presentation. 

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