Not Your Grandma’s Average Potato Salad:

 

I am a sucker for great picnic salads.  Pasta, potato, tomato caprese, and fruit: it seems as though the possibilities for these salads just keep growing!  Now to me, a lot of these store bought or restaurant made potato salads tastes the same!  Potatoes, eggs, and mayo: classics in the potato salad.  Don’t worry, I kept those staples in this one too!  No offense to your grandma or anything, but have you just gotten bored with her potato salad?  No big flavor, just creamy, starchy “stuff”?  Here’s a way to add a kick to this picnic staple, and have the taste of summer all year long.

 

This recipe feeds a family crowd and lasts a whole week for a single person.  It gets better and better as it sits in the fridge and absorbs all that delicious dressing!

 

Ingredients:

-5-6 red bliss potatoes, chopped into rough, rustic bite size pieces

-2 heaping tablespoons of Dijon mustard

-2 heaping tablespoons of mayonnaise

-3 hard boiled eggs, diced

-Handful of fresh dill, chopped or minced

-1.5 tablespoon of fresh chives, chopped

-Splash of apple cider vinegar

-2 heaping tablespoons of honey (or simple syrup, see directions below)

-1/2 teaspoon of paprika

-Salt and pepper to taste

 

This recipe feeds approximately 6 people.

 

Simple syrup:

1.     Over a stove top (on low heat) or with a microwave, melt equal parts of water and sugar.

2.     Wait to cool and use to sweeten drinks, dessert sauces, jams, or even potato salad!

 

Potato salad:

1.     Boil the potatoes until fork tender.

2.     Mix mustard, mayonnaise, dill, chives, vinegar, honey, salt, pepper, and paprika together at the bottom of the bowl.

3.     Add the potatoes and eggs when they are still warm (the dressing gets absorbed quicker!)

Serve warm or cold with your favorite burgers, steaks, or “summer-year-round” dishes!