I’m a big believer in making things up as you go. That’s especially true when it comes to summer barbecue food. Never underestimate the power of mayonnaise, mustard and a little red onion is what I say!
A couple of weekends ago, Cara hosted a lovely WMAG cook-out. I volunteered to bring potato salad, and since I didn’t really have a recipe, I cobbled it together based on what I remembered of how Mom used it make it. It turned out great, and I thought I’d share it here.
Classic Mustard Potato Salad
- One bag of red potatoes, boiled in salt water
- Four hard-boiled eggs
- One-half a red onion
- Yellow mustard
- Dried dill weed
- Fresh ground pepper
- Peel the boiled potatoes and cube them into a big bowl.
- Cut hard-boiled eggs into cubes. Add to bowl.
- Add salt and pepper – a pinch here, a pinch there.
- Dice onion into the bowl.
- Squeeze a bunch of mustard all over the potatoes, eggs and onion (I told you this was make it up as you go!)
- Spoon in several dollops of mayo until you get the consistency you like.
- Dump in lots of dill and stir it all together
- If you want to make things more interesting, add celery or pickles or water chestnuts or green peppers – whatever sounds good to you.
- Sprinkle paprika over the top for a little color.
- Refrigerate for a few hours before serving. The longer it sits, the better it tastes.