I had friends over for food and wine last weekend and people kept asking me for the potato salad recipe so here goes, just in time for July 4th if you’re grilling. The secret ingredient is above. I don’t really do measurements so it’s a fly by the shape of your chopping skills kind of thing but it’s such an easy recipe, the margin of error is small. Whether you add a little too much of this or too little of that, it will pretty much still taste good. Nevertheless, my measuring calculations are below.
1 Pound of small baby potatoes
1 Jar of bread and butter dills
1 Large Granny Smith apple
1 Small red onion
2-3 TBSP of mayo (your choice as to variety though I prefer Trader Joe’s Organic, it has a little bit of a sweetness to it that I like)
Chop everything and mix. I like the onions and apples chopped small but larger chunks of the pickles and even larger chunks of the potatoes (if you’re getting the proper baby ones then slicing in 1/2 or 1/4 usually does the trick) Let it stand for an hour or two before serving so the pickles and apples and onions can invade the potatoes with flavor. It’s even better on day 2…
Happy 4th of July!
