The weather out here in Boston is making me wish it was 90 degrees out and sweating. Well, almost. If this were November, we might be buried in snow right now, since it hasn’t stopped raining since sometime yesterday morning and won’t be stopping until at least tomorrow. In Boston, we’re never happy with the weather. It’s either too hot, too cold, too rainy, or too sunny, too much snow. We’re always complaining about the weather, just don’t mention that to us.
So what’s one thing that takes me back to the dog days of summer? Honest to goodness good ol’ American potato salad. If potato salad doesn’t scream summer, then I’m not wearing flannel pants and a sweatshirt and complaining of being cold in the middle of August (I am, just to make sure you’re keeping up). I recently made this potato salad for a BBQ that seems like it was AGES ago (It really was only 3 weeks ago, someone PLEASE tell me where summer went? K thanks), and everyone raved about it. What is great about this potato salad and any potato salad really, is that it’s so versatile. You can pretty much add and subtract any ingredient willy-nilly. Like extra creamy potato salad? Add more mayo. Like it to be a bit more tart? Add a smidge of extra mustard. Hate eggs? Get rid of ’em. Sweet potatoes? Why not?
And if you think this salad should only be made in summer, well, you are most certainly wrong.
Dill & Mustard Potato Salad
- 2-3lbs red bliss potatoes
- 3 hard boiled eggs, chopped
- 1 cup light mayo
- 1/2 cup mustard (I used Nathan’s)
- 2 tbsp whole grain mustard
- 2 tbsp chopped fresh dill (ok to use dried)
- 2 chives, chopped
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
Place potatoes, skin still on, in a big pan and cover with water. Sprinkle liberally with salt and bring potatoes to a boil. Cook for an additional 10-15 minutes, depending on how soft you like your potatoes. I personally like mine on the slightly harder side. Drain and place aside to cool.
Combine all remaining ingredients and mix thoroughly.
Combine with cooled potatoes and stick in the fridge until ready to serve. Ready. Set. Consume.