What says Summer more than potato salad? I decided to try something different and cook the diced potatoes in a bowl with water in the microwave, which is now my new way of cooking them because it’s faster than the stovetop. I also don’t peel my potatoes because I like the skin. I was so happy that I had just enough mayo (whew!) in the fridge to make the dressing. This salad is not vegan but could be tweaked if you used Veganaise. This comes together semi quickly but the prep time is a bit longer because you have to let the potatoes cool completely (otherwise it soaks up all the dressing). So, cook the potatoes, and go about your business and let them cool. For the dressing, I didn’t write down actual measurements because that’s not how I cook. Add a little at a time until you arrive at the right taste for you. Right? Right. You can add more potatoes or eggs or pickles. I will leave that up to your discretion because hey, you’re an adult and can make these decisions. This recipe will serve 3-4 people. Or, one person over the course of several meals.

Salad:

• 2 medium russet potatoes, washed, skin on
• 2 hardboiled eggs, chopped
• 2-3 dill pickle spears, chopped
• 2 stalks of celery, chopped

Dressing (you can eyeball this. I estimated measurements):

• 4TB of mayo (or, as I “measured” it, several squirts from the bottle)
• 2TB yellow mustard
• 1 glug of canola oil
• dash of mustard powder
• dash of chives
• salt/pepper to taste

Directions:

Wash/scrub potatoes and dice them into bite size pieces, add to large, glass bowl and cover them with water. Cover the bowl with a piece of wax paper and cook in microwave for about 10 min. My microwave has a “potato” setting, so I used that and selected “2 potatoes” which was about 8 minutes. I added a couple extra minutes to that. You can figure out the done-ness of the potatoes by piercing with a knife.

Once cooked, drain potatoes in a colander and run under cold water for a brief moment. Let them cool. Once cooled, add the chopped egg, pickles, and celery to the same bowl. Now, let’s make the dressing.

In a small bowl, add mayo, mustard and oil, mix with a fork or a tiny whisk. Add mustard powder, dill and hey, if you have onion powder, add that too. Taste it to see if the measurements are okay, if not, adjust according to your tastes. Add dressing to the vegetables. Stir it up so everything is coated. Do you need more dressing? Well, make a little more! I don’t like “soupy” potato salad. I like everything just coated.

I was so happy I took the initiative and made this as part of my dinner this past week. Yay for leftovers! I had this salad with a veggie “chicken” patty, slices of tomatoes on a pretzel roll. And yes, I put yellow mustard on my chicken patty because yellow mustard beats that spicy brown crap any day. That’s the hill I choose to die on.

Enjoy!

potatoes and veg, pre-dressing

potato salad, complete!