At least I think so. But perhaps I’m slightly biased.
I whipped this up this afternoon for an impromptu BBQ at Greg and Doug’s. Before I start the recipe, here’s a disclaimer: I typically eyeball all the measurements. What follows is a rough estimation; we’re not baking a soufflé here, so we should be fine.
Red Potato Salad
about 3 lbs of small red potatoes (TIP: buy them in bulk if possible and choose ones that are roughly the same size so they cook in the same amount of time)
1-2 celery stalks, finely chopped
1 half of a small yellow onion, finely chopped
2 cloves of garlic, minced
2-3 tablespoons fresh dill, chopped
6 or so hard boiled eggs
2 cups of mayo
1/8 cup dijon mustard
Salt and fresh ground pepper to taste
First, boil the potatoes and the eggs (separately). I think I boiled the potatoes for about 30 minutes (see why I posted that disclaimer?), but it’s easy to test doneness by sticking a fork in one or cutting it in half. If it needs more time, no harm, no foul, just throw the severed potato back in the pot with the rest.
After your potatoes are done, strain them and cut them up into bite-sized pieces—and don’t even think about removing that beautiful and nutritious red skin. Throw them in a bowl and let them cool down. I usually pop mine in the fridge.
In the meantime, chop up your veggies, dill and eggs.
When the potatoes are cool, mix in your other ingredients. Refrigerate until ready to serve.
And now, I’ll leave one last thought:
Your friends are gracious BBQ hosts–don’t punish them with store-bought potato salad.