Summer just isn't summer and bbqs just aren't bbqs without potato salad. And I'm not talking just any potato salad; I'm talking potato salad that's loaded with tomatoes, cucumbers, onions, hard-boiled eggs, green peppers and just the right amount of mayo. Oh, and plenty of potatoes.
We make this potato salad every year for my oldest daughter's summer birthday party and for most summer gatherings. Yesterday was one of the first real days of summer and to commemorate this monumental event, our niece came over, we broke out our new blow-up pool and broke in the summer dishes by eating hot dogs and potato salad for dinner. Summer has arrived and there's nothing quite like summer -- and this creamy and crisp potato salad.
Ingredients:3 lbs (or about 9 medium to large) red potatoes
2 tomatoes, seeded and diced 1/2 inch
1 large cucumber, seeded and diced 1/2 inch
1 medium onion, diced 1/4 inch
1 green pepper, diced 1/4 inch
2 celery stalks, diced 1/4 inch (I didn't add this, but I would if I had a husband who liked celery)
4 hard-boiled eggs, chopped (I use Martha Stewart's method and it's perfect each and every time)
1 1/2 cups mayo
1 teaspoon salt, plus more for the potato water
Directions:
Scrub potatoes clean and place in a large pot. Cover with cold water and salt. Over medium-high heat, bring to boil. Reduce heat and allow to simmer for 35 - 45 minutes or until just fork tender.
When a fork barely pierces the potatoes, drain them and allow to cool until you can handle them. Once you can touch the potatoes, peel the skins off and dice in a 1/2-inch dice.
Place the potatoes in a very large bowl. This is going to be the bowl you mix the potato salad in and you've got a lot of veggies going in here. If it's too small, you're going to be mad! Place in the refrigerator to cool while you prep the other veggies. You don't want to add mayo to warm potatoes because it will cause the mayo to liquidfy and you'll have a potato salad mess on your hands.
Add all of the veggies and the hard-boiled eggs to the cooled potatoes.
Add the mayo and mix well. (You may need more or less depending on the water content of your veggies. I always start with 1 cup and then add a little at a time, but most of the time, it's 1 1/2 cups.)
Add the teaspoon of salt , mix well and store in the refrigerator until you're ready to eat.
This can be made one day ahead of time -- perfect for those easy breezy summer bbqs!
P.S. This has been linked to This Week's Cravings at Mom's Crazy Cooking.
