There are probably very few people who cook that don't have a favorite potato salad recipe and as we are certainly getting into BBQ season up here I thought I would share mine. This recipe has taken me countless years to develop but maybe it was just that it took me that long to decide what I was looking for in a potato salad. One thing Mountain Man and I both agree on was that it has to be tangy. Make that very tangy. So, if you like a mild potato salad this won't be for you but if you like one with a bit of zip give it a try.
4 potatoes (peel, cut in half and boil in salted water until tender but not mushy, set aside to cool) About 4 cups when diced
3 hard boiled eggs
3/4 cup each, finely chopped, celery, pickle and onion
3 or 4 radishes (optional)
2/3 cup of mayo, your favorite brand
2 tablespoons mustard
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dill
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
Once the potatoes and eggs are set aside and cooling make the dressing. Just place everything in a bowl.
And mix it up. Love that color!
Dice up the celery, onion, pickle and radish if you have some in the garden (mine aren't big enough yet). Place in nice sized bowl.
Now dice up the potatoes and eggs and add to bowl. Usually these are still fairly warm when I mix it up.
Add your already mixed dressing.
Now eat some! I can never help myself. I love it the most while it is still a bit warm... YUM!