In my recent C.S.A. basket (week 6) I got to select my potatoes so I chose to mix up the colors and make a good old school potato salad. This is just a slight twist from my mom’s version and I must tell you the story of the bowl we use. My wife Valerie’s mother passed earlier this year and one of the things Val brought home from Abbotsford B.C. was her mom’s potato salad bowl. Her mother had this before Val was born, possibly a wedding gift, but she has fond memories of this bowl filled with potato salad and the occasional pile of buttered pierogies (her mom was Ukrainian). It is now our official potato salad bowl and recalls fond memories of family gatherings for her and gatherings to come for me. This recipe is gluten-free and vegetarian.
Red, White and Blue Potato Salad
Yield: 4 generous servings
5 cups of diced cubed potatoes
1 ½ cups chopped organic celery
1 cup chopped organic onion (white, red or yellow)
3 tablespoons olive oil mayonnaise
2 tablespoons dill relish
1 tablespoon yellow mustard
1 tablespoon stevia
1 tablespoon fresh chopped dill or 1 teaspoon dry dill weed
2 teaspoons salt
Fresh cracked pepper to taste
Boil diced potatoes in 2 quarts of water with 1 teaspoon of salt added until tender. Drain and cool. In a mixing bowl combine potatoes and the remainder of ingredients. Mix thoroughly and chill before serving.
© 2012 Aron David Bradley