Recipe: Classic Summertime Potato Salad

Credit: Flickr/jen_maiser

Picnics and potato salad: can’t have one without the other

Here’s a fresh twist on potato salad – the summer staple that complements any picnic meal

Ingredients

• 2 pounds new red potatoes, scrubbed
• 1 to 2 eggs
• 2/3 cup canola mayonnaise
• 3 sprigs fresh dill, finely chopped
• 1 tablespoon coarse ground Dijon mustard
• 1/4 cup diced red onion
• 1/2 yellow bell pepper, chopped
• 1/3 cup chopped green onion
• 2 stalks celery, finely chopped
• 1 dill pickle, chopped
• 1 tablespoon pickle juice
• 1/2 teaspoon celery seed
• Salt to taste
• Paprika for garnish

Instructions

1. In a large pot, cover potatoes with cold water and a tablespoon of sea salt.
2. Bring to a boil, reduce heat and simmer until potatoes are tender, 20 to 30 minutes. Drain well.
3. Once potatoes have cooled, cut into bite-sized cubes.


4. While the potatoes cook, place eggs in another saucepan, cover with water and bring to a boil.
5. Boil 1 minute, then remove from heat and let sit, covered for 15 minutes.
6. Drain and run under cold water. Refrigerate until needed.


7. In a large bowl, whisk together mayonnaise with dill, mustard, red onion, bell pepper, green onion and celery.
8. Fold in pickles, pickle juice, celery seed and salt to taste.
9. Stir in potatoes. Taste and adjust seasoning.
10. Peel eggs, slice or chop and arrange over the top of the potato salad.
11. Garnish with paprika.
12. Cover and chill until ready to serve.

Serves 6 to 8



Article courtesy Whole Foods Market, Canada’s leading natural and organic retailer. B.C.’s Whole Foods Markets are committed to their communities, sourcing locally grown products whenever possible and raising money for local charities through a variety of in-store events and programs. Visit wholefoodsmarket.com for the latest featured products, recipes and events in your area.