Nothing reminds me more of those carefree summer days of my youth than potato salad. Picnics, days at the beach and family events all bring back fond memories of the days when nothing much seemed to matter other than having a good time and eating well.

Quite easy to make and very tasty, this potato salad has been a favorite in my family for years. The choice of potatoes is yours (we used red potatoes), yukon golds offer a creamier salad, russets add a bit of earthiness & fingerlings add a unique twist to an old family favorite.

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Potato salad

Printable version of this Potato salad recipe (word doc)

Ingredients

8 medium potatoes

Italian dressing

3 eggs, hard-boiled and chopped

5 stalks celery, finely chopped

½ Maui (sweet) onion, finely chopped

1 cup mayonnaise

2 tablespoons Dijon mustard

¼ cup parsley, chopped

1 tablespoon relish or chopped cornishons (opt)

Salt and pepper to taste

Paprika for garnish (opt)

Instructions

1. Peel potatoes and cut into bit sized cubes. Boil until tender, but not mushy.
2. Drain, toss with Italian dressing (as you would a green salad) and allow to cool (may refrigerate).
3. When cool, toss with eggs, celery and onion.
4. In a separate bowl, mix mayonnaise, mustard, and relish.
5. Combine all ingredients, add salt and pepper to taste, and chill until served.
6. Garnish with paprika.

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