Creamy Potato Salad

Potato salad is the obvious side for a barbecue. Sure you can buy a tub at the market, but it’s really not difficult to make at home. This recipe comes out thick and creamy. Red and green onions add color and flavor, and dill mellows out the mix.

It’s also a pretty fast recipe. The potatoes are peeled and cubed before simmering, so they cook in less than 7 minutes. It’s also great to make in advance, as the longer it sits refrigerated, the more the potatoes absorb the flavor.

Try it out. Then when your friends and neighbors come over to your next barbecue and say, “Yum! This potato salad is wonderful! Where did you buy it?”, you can smile proudly and say, “I made it myself, thank you very much!”

Creamy Potato Salad – serves 4 – 6

6 – 7 medium golden potatoes
3/4 C mayonnaise
2 t apple cider vinegar
1/2 C red onion, diced
3 T green onion, finely chopped
1 T dried dill
1 t sugar
salt to taste

Peel the potatoes and cut into small cubes, about 1/2 inches wide. Drop into salted, boiling water, lower heat to and allow to simmer for 5 – 7 minutes. Take one out, allow it to cool and test to make sure the potato is cooked. They should be just soft enough for a knife to come out easily, but not smooshy. Drain in a colander and rinse with cold water. Refrigerate for at least 15 minutes until cool.

Meanwhile, combine mayonnaise, vinegar, onions, dill and sugar in a large bowl. Add potatoes. Mix gently to avoid crushing the potatoes.

Transfer to a serving dish, cover with plastic wrap and refrigerate until ready to serve.