We had a work picnic Friday night, and at 6pm Thursday night I realized I hadn't signed up to bring a food yet! Me, the food blogger!! Next time I'll probably make cupcakes... this group hasn't had my famous red velvet cupcakes yet! Sadly I was so rushed getting this one thrown together that I didn't get a pic snapped at any point. Oops. I love this one though, so I know I'll be making it again soon now that the weather is finally warming up. HOORAY!
There was lots of potato salad to choose from Friday, but this was my favorite. Of course, I'm a little biased. ;)
Red-Skinned Potato Saladfrom Aunt Joann
Ingredients:2 lb red skin potatoes
1/2 bunch green onions
1 tbsp yellow mustard
mayonnaise to taste
1/4 cup fresh dill (or to taste)
Directions:Boil the potatoes in salted water for 30-45 minutes or until soft. (Some sources say as little as 15 minutes, so consider the size of your potatoes.) If you have less time than that, consider cutting them down first.
Once potato salad soft, shock with cold water to cool enough to handle easily and comfortably. Cut into bite size pieces.
Meanwhile, slice the radishes into thin slivers and chop the green onions (thinner near the white part, thicker as you get to green) and dill.
Once the potatoes are cool enough to not do gross things to the mayo, combine potatoes, radishes, green onions, and dill. Mix in mustard and mayo. For the mayo, start with 1/4 cup and work up until it looks right. We probably settle near 1/2 cup each batch in this house, but this is highly variable by taste. :)
What's your go-to picnic or bbq side dish?