Quick and Easy Potato Salad
Something delightful about California is the cool, mild summer evenings. Even if the days get pretty hot, the evening temperatures are so cool. I’m not sure, but I think this is a combination of the low humidity and of living in the mountains. Lovely! This makes eating outside so comfortable and fun.
Last night, we enjoyed an outside meal with the simplest of summer suppers, grilled brats and hotdogs. While the meat cooked, I made this quick and easy potato salad, and it’s just that, so quick and easy. No peeling required! Yay! I love how leaving the skins on the potatoes gives this dish a rustic texture, and I love the dressing with its vibrant flavors of mustard and fresh dill. And the red onion brings spice, color, and interest.
Sometimes I serve this potato salad right after I’ve made it, slightly warm. Last night I served it after it had cooled in the fridge. Both ways are so yummy.
I love summer and count it as one of wonderful blessings.
Psalm 50The Mighty One, God the Lord,
speaks and summons the earth
from the rising of the sun to its setting.
Out of Zion, the perfection of beauty,
God shines forth.
- 3 pounds red or new potatoes
- 1 C mayonnaise
- ¼ C milk
- 3 T whole-grain mustard
- ½ C chopped fresh dill (or 3 T dried dill)
- ½ C red onion, small-chopped
- salt and pepper to taste
- Quarter the potatoes and bring to a boil in a pot of salted water. Boil until tender, about 15 minutes.
- Meanwhile, make the dressing by combining the mayonnaise, milk, mustard, salt and pepper.
- Drain the potatoes, and when cool enough to handle, cut each piece in half.
- Pour the dressing over the potatoes and gently toss. Add the red onion and dill.
- Serve slightly warm, at room temperature, or after cooling in the refrigerator.
Another favorite potato salad of ours is Grandma Betty’s Potato Salad. Classically delicious!
This salad is also so great with these grilled BBQ pork chops
