I cannot think of a summer function that would be complete without it; even some weddings will serve potato salad.  I once catered a wedding where the bride and groom wanted a summer cookout theme, and they included potato salad as one of the dishes.  As I mentioned in my Hot German Potato Salad recipe, these dishes are a take it or leave it.  This one is a very basic recipe, without eggs.  You can add chopped boiled eggs if you like, but I like a pure potato salad.

I chose to use russet potatoes for this recipe, but in many cases, you wouldn’t use russets for this type of salad because they fall apart too easily.  You could also mix russets with yellows OR add purple or red with skin on for some colour.  “Purple?” you ask.  Yes, purple, or as they are known in some areas, Russian blue.  I know, Russian stuff is off-limits right now, as it should be.  But these potatoes are grown locally, and I prefer to call them purple potatoes.  I once used these little beauties to make a mashed potato for a competition I was in; they turned out terribly.  I should have let them shine as is, but hindsight is 20/20.

I’ve previously looked at some of the histories of potatoes and realized how versatile they are.  When you think about it, we use potatoes a lot in North America.  So much so that McDonald’s can even demand perfect Burbank russets, and get them.  When companies like McDonald’s have that much power over an ingredient, you know we must consume much of their product.  Potatoes even have a song written about them.  The Late ‘Stompin’ Tom Connors wrote a song about PEI potatoes called “Bud the Spud.”  Not to mention that there is a toy and movie character that are potatoes.  Someone has done a great job marketing potatoes as any meal option for everyone.

I just can’t stop thinking about potatoes, so let’s make this recipe.

Potato salad

Ingredients:

8-9 russet potatoes – peeled, cubed, boiled
Salted water
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
1 cup mayonnaise
1/2 sour cream
2 tbsp pickle juice
2 tbsp mustard

Directions:

• Boil the potatoes until they are tender. You should be able to grab one with a fork and have it come out without resistance.
• Drain the potatoes and place them on a cookie sheet lined with parchment.
• Cool the potatoes for at least 1 hour, if not longer; they should be cool to the touch.
• Once cooled, transfer them to a mixing bowl and add everything and mix.
• Cover in the fridge for 2 hours and allow the flavours to blend.
• Serve it up and enjoy.