- 3 lbs. yukon gold potatoes, peeled and cubed into bite-sized pieces
- 1 tablespoon kosher salt
- 1 cup duke's mayonnaise or your favorite mayonnaise
- 1 tablespoon Gourmet Garden Dill
- 1 tablespoon yellow or Dijon mustard
- 1/4 cup white vinegar
- 5 hard boiled eggs, chopped
- 1 tablespoon agave nectar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Freshly ground black pepper to taste
Last night our dear Amanda came over for an evening menu which included our Asian burgers, grilled Italian sausages, pasta salad, the sweetest corn on the cob and watermelon we’ve ever had, this outstanding creamy sweet and sour potato salad and s’mores — who doesn’t love s’mores?
After dinner we played one of our new favorite games — Munchkin Booty. There are a several different types of Munchkin games including The Good, the Bad and The Munchkin and Star Munchkin. Last night was the first night I won a Munchkin game. That was nice, but because the food was so good and the fellowship so sweet, we all won!
The food last night was especially tasty and the immense and much-needed thunderstorm was kind enough to wait until the very last burger and sausage was grilled. We all gathered around the table on our screened-in-porch, enjoyed our meal, laughter and the sounds and smells of the thunderstorm.
Because the rain was coming down in buckets, we made our s’mores assembly line on the kitchen island and used the gas stove to brown the marshmallows – which were delicious! In my book You Never Cook Alone, we share our love for board games and for s’mores. Our secret to delicious s’mores is adding Reese’s peanut butter cups to them!
Have you ever had a potato salad that tastes okay on the outside but the inside is, well, dull in flavor? Dull potatoes need lots of help and people often over dress their potato salads because of it.
What did that potato salad do to you?
Here’s my SECRET — when to salt and how:
The secret to any potato salad is kosher salt. Adding salt to the recipe does not determines whether you will make the BEST version of this classic, but rather when the salt is added will determine that your side salad will sing.
Just like with pasta, salting your water before you boil your potatoes insures that each and every potato soaks up the flavor. Your potatoes should taste like they took a dip in the ocean once they are cooked.
Here’s how easy this potato salad was to make:
1. Peel and cube your potatoes. To insure proper cooking, cut the potatoes all the same size.
2. Rinse the peeled and cubed potatoes well. Place in a Dutch oven. Fill with COLD water until all of the potatoes are covered.
3. Place a tablespoon of kosher salt in the water; bring to a boil, simmer and cook for 15 minutes or until the potatoes are cooked but not mushy. Test with a fork or a knife; drain well.
4. In a large mixing bowl, blend together mayonnaise, dill, mustard, vinegar, chopped hard boiled eggs, agave nectar, onion and garlic powders and black or white pepper.
5. Add the potatoes to your creamy sweet and sour dressing and toss to coat. Eat warm or place in the refrigerator to cool.
Couldn’t you just swim in this?