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Potato Peelings, Issue #33 - Summer Picnic Potato Salad
July 01, 2016

Summer Picnic Potato Salad

Summer is the perfect time for potato salad. In the U.S. we ofter celebrate the 4th of July with picnics and gatherings of family and friends.

While we have many potato salad recipes on the Best Potato Recipes website, this recipe is new to us. We think you will like it as much as we do.

Summer Picnic Potato Salad

~10 – 12 small white potatoes (about 2 ½ pounds) peeled and diced
~6 hard-boiled large eggs, coarsely chopped
~3 large celery stalks, finely diced
~2/3 cup finely chopped red onion
~2 tablespoons white wine vinegar
~1/2 cup mayonnaise
~1 tablespoon minced fresh dill
~1 tablespoon minced fresh basil
~1 tablespoon minced fresh basil
~1 tablespoon minced fresh tarragon
~½ cup plain yogurt or sour cream
~1/2 teaspoon dry mustard
~Salt and pepper to taste

Combine red onion, white wine vinegar, dill, basil, and tarragon in a small bowl. Use another small bowl to combine mayonnaise, yogurt and dry mustard. Set aside.

Cook potatoes until just tender…do not overcook. Drain potatoes and plunge them briefly into cold water. Drain.

Place potatoes in a large bowl, and stir in onions, celery, coarsely chopped eggs, and mayonnaise mixture. Toss gently to combine. Season with salt and pepper to taste.

Serve immediately or let stand at room temperature for up to an hour before serving.


Tip You can make this potato salad up to eight hours in advance. Cover and refrigerate it. Bring it to room temperature before serving

More Potato Salad Recipes

There is no better time to try a new potato recipe.

This is a great time to check out our website for every kind of potato and sweet potato recipe you could imagine:

Mashed Potato Recipes

Sweet Potato Recipes

You may not know that we have another website: Visit Minnesota.com.

Go beyond “traditional” with some of these Minnesota recipes that include meat dishes other than turkey, wild rice dishes, hot dish recipes, and yummy dessert recipes made with rhubarb, lingonberries and blueberries.

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