It's time to say goodbye.
I have one more week until school starts; one more week until summer ends. It seems like it wasn't that long ago that I was writing about how I had only one more week until summer would begin. How did those seemingly endless three months pass so quickly?
As a farewell gift, I am giving you one last summer dish: Potato Salad. The name itself just conjures up images of backyard barbecues under swaying palm trees, chubby babies in watermelon juice stained overalls, and colorful beach balls. That's how my mind works, anyway.
Summer. Potato salad makes me think of summer.
Even with a carbo-comforting dish like Potato Salad, it certainly doesn't make it any easier to say goodbye to something so good as this summer. I'm going to be corny and cliché and just say it because it's true and it's the only way to say it: This summer was the best summer of my life.
So long, Summer 2012. You will be missed and reminisced.
Potato Salad
Adapted from Better Homes and Gardens Cookbook, 15th Ed.
Yields: about 10-12 side dish servings
Ingredients:
6 medium russet potatoes
1/4 teaspoon salt
1 1/4 cup Kraft Mayo with Olive Oil
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2-3 tablespoons red wine vinegar
about 1 tablespoon white sugar
5 hard boiled eggs, roughly chopped
1/3 cup chopped green onion
Paprika
Directions:
Place potatoes in a large pot with enough water covering them. Add 1/4 teaspoon salt. Bring water to a boil and reduce heat. Simmer with the pot covered for about 20 minutes or until the potatoes are just tender. Drain the potatoes and allow to cool enough for comfortable handling. Peel potatoes and cube them.
To prepare the dressing, stir together, mayo, mustard, salt, pepper, vinegar, and sugar.
Add chopped eggs and onion to the potatoes. Pour dressing over the mixture and toss lightly to coat. Avoid over tossing or the potatoes will become mashed. Sprinkle potatoes with paprika.
Cover bowl and chill for 6 hours up to a day in advance before serving.
