There are a few foods that really signal the beginning of summer to me. Things like corn on the cob, burgers on the grill, fresh strawberries, lemonade, and really good potato salad. I’ve been making this potato salad for about 3 years and since I tried it, I haven’t made another version since. I think I’ve made it four times in the last month. My husband just keeps begging me for more potato salad, so I have to come up with dinners that would be appropriate to have it with.
This potato salad is originally a Paula Deen recipe. Does anyone else think I’ve gone Paula Deen crazy this month? Okay, then it’s not just me. And I don’t really have a good explanation other than I must need new cookbooks!
It’s really good potato salad, trust me! Perfect for summer bar-b-que’s, potlucks, or even just casual dinners.
Potato-Egg Salad
(adapted from Paula Deen)
3 cups diced red potatoes
1/3 cup Italian dressing
1/2 tsp. salt
1/2 cup celery, diced
2 hard-boiled eggs, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1/2 tsp. dry mustard
1/4 tsp. horseradish
1 Tbsp. chopped fresh chives
1. Boil potatoes with skins on for 15 to 20 minutes, or until tender. Drain.
2. Pour Italian dressing over warm potatoes. Chill for about 2 hours.
3. Mix remaining ingredients and fold into potato mixture. Garnish with chopped chives. Chill until ready to serve.
Makes 6-8 servings
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