Potato salad

Potato salad 

This is a great summertime side dish! Make it ahead and stick it in the fridge till you are ready! Serves 10

Ingredients:

4 large russet potatoes 

5 hard-boiled eggs 

1 cup finely diced celery 

1 cup finely diced bell pepper 

1 cup finely diced pickles 

2 scallions sliced on the bias 

1/2 cup finely chopped dill 

1/2 cup finely sliced basil 

3/4 cup mayonnaise

3 tbsp champagne vinegar 

3 tbsp Chardonnay 

1/3 cup of whole-grain mustard 

2 tbsp honey mustard 

Pinch of cyan pepper 

Pinch of smoked paprika 

Salt and pepper 

Method: 

Begin by hard-boiling your eggs and potatoes. Once cooked, allow them to cool completely. If the potatoes are warm when you put them in the salad, it will turn slimy! 

While your potatoes cool, dice your vegetables and herbs. You want to achieve as fine of dice as you can (this is, of course, personal preference if you like chunks dice them bigger)! Place all of your diced veg and herbs into a large bowl and start on the dressing. 

In a small bowl, add your mayo and the mustards and stir to combine. Now add the vinegar, Chardonnay, and spices and stir to combine. Stir until there are no lumps left. Taste and adjust or salt and pepper. Allow to sit until you are ready to serve. 

Once the potatoes and eggs are cool peal both, dice the potatoes into 1/4 inch cubes and dice the eggs as finely as you can. Add them to the bowl. 

When you are ready to serve, add your dressing. You will use about 3/4 of it depending on how much dressing you want. Save the left over dressing for the next day as it tends to dry out a bit, and having a little extra dressing is helpful. 

Notes: 

If you don’t/can’t use alcohol; you could use apple juice or water. 

If you like bacon in your salad, ADD IT. If you loathe celery, don’t use it. Use this recipe as a guide and fit it to your tastes!