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Warm weather is here. If you picnic or party this is a great dish. You can make it early in the day. You don’t have to worry about eggs and mayonnaise spoiling. I call it picnic potato salad.
I like to steam my potatoes so they don’t lose their vitamins and flavor, or the potatoes get mushy. When they are done you can choose to peel or not. If the skin is not blemished and if they are thin skinned, I don’t bother to peel them.
You need to add vinegar or lemon juice to warm potatoes. The potatoes will absorb the flavor that just does not happen once they are cold.
I always pay attention to the size cooks choose to dice onions and celery. I like small dice because when I take a bite I want it small enough that you get a little of everything rather than a chunk of celery or a chunk of onion.
I usually give the onions a splash of vinegar while they are waiting to be added to the potatoes so they do not oxidize and give that raw bite that you get from onions.
A perfect accompaniment for a grilled or barbecued meal. You can scale up or down according to your needs.
- 2 lbs. red potatoes
- ⅓ cup red onion
- ⅓ cup celery
- ⅓ cup lemon juice for freshness or vinegar
- 1 tablespoon dill
- 1 tablespoon parsley
- 1 tablespoon Dijon mustard
- ⅓ cup Olive oil
- salt and pepper to taste
- Steam potatoes until tender. Peel only if the skin is not thin or it is blemished.
- Dice celery.
- Dice onions.
- Chop dill and parsley
- Add mustard and vinegar to potatoes while warm so they will absorb.
- Add olive oil.
- Salt and pepper to taste.
I am taking this to
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Nicoles’ at Munching Mondays
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
Kathe‘s at Your Gonna Love It Tuesday
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Gina’s at Create Link Inspire
Lori’s at Tickle my Tastebuds
Karyn’s at Two Cup Tuesday
Stephanie’s at Tasty Tuesday
Kim’s at Wow Us Wednesday
Leslie’s at Create It Thursday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday
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Sherry at Olives-n-Okra
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