We had another warm one yesterday that begged for a summery dish for dinner. The day actually started cold and dreary but climbed into the mid-80s by the afternoon; using my head (for once), I boiled my potatoes in the morning, so my house wasn’t overhot and the potatoes had time to cool. Mr. Pea is a huge fan of potato salad. While I like pasta salads more, tater salads have grown on me over the years, and I’ve made a number of varieties. Warm French salads with a vinagrette; bacon-and-sour cream “baked” potato salads; you name it, we’ve given it a whirl.
This particular salad is a pretty standard edition, and can be changed and improved with a number of additions. Scallions, hard-boiled eggs, veggies, you name it, you can try it.
First, boil 6 medium potatoes whole, until fork-tender but not falling apart. Let them sit in the fridge until shortly before you plan to eat the salad. Chop 1/4 c of onion and a stalk of celery and add to the taters.
Whisk together about 1/3-1/2 c of mayo, a couple of good squirts of spicy mustard (2 tablespoons?) and a tablespoon of sweet relish.
Toss the dressing with the potato mixture. Serve cold. Yum!