It’s the May long weekend and that time of year when we officially switch our minds to summer…even if we’re still reaching for sweaters and hoodies some days. 😉 It’s time to start thinking of outdoor living, fun gatherings and food! No matter what, you have to think about the food and most often during the these months it’s all about the salad. What says “it’s summertime” more than the classic potato salad?
Our eating habits and meals shift a bit this time of year and I have a plan on the weekends that make supper time much easier. I generally will just make a big salad on Saturday and then we’re all set to fire up the barbecue the rest of the weekend and supper is ready! Easy, peasy…it’s the only way this time of year.
The most classic salad in my rotation is potato salad, or more specifically, my Mom’s potato salad. 🙂 Everyone has their own way to make potato salad and I have tried many versions that I love. My girlfriend Christina makes hers with bacon…so good! My dear friend Carrie makes an amazing Creamy Dill Potato Salad which is delicious!
My go-to recipe which is the one I ate all through my childhood, is the classic potato salad Mom made. It has some diced onion, mayo, paprika and some peas. Yes peas…deal with it. Trust me…it’s good. 😉
Â
- 6-8 medium size potatoes, peeled and cubed
- ½ onion diced
- 5 eggs
- 1 cup frozen peas, thawed
- ¾ cup of Miracle Whip
- Salt and Pepper to taste
- Sprinkle of Paprika
- Peel and cut potatoes into 1 inch cubes, keeping them as uniform in size as possible
- Place in a medium-sized pot with the potatoes covered with water
- Bring to a boil, then turn down to medium heat and continue to boil until potatoes are tender, about 10-12 minutes * Do not over cook or they will be soft or mushy
- Drain potatoes and let cool
- Boil eggs in water and then let simmer for 10 minutes
- Rinse and cool eggs
- Then peel and dice saving 1-2 eggs to slice on top
- Gently mix together cooled potatoes, eggs, Miracle Whip, peas, onions and salt and pepper
- Slice 1-2 eggs and lay slices on top
- Sprinkle with paprika
- Chill for 1-2 hours before serving if possible
One of our family traditions was being able to pick what you wanted each year for your Birthday Supper. My birthday is in July and my requested birthday supper was always barbecued chicken and potato salad. I loved it then….I still love it now…it’s so good together. 🙂
Do you have a favorite potato salad recipe? With peas or without? Paprika….yes or no? Bacon??? I’d love to hear! 🙂
Happy Victoria Day Jennifer. Your potato salad looks very good. I have had it with canned peas and carrots made by people in the Maritimes but I think the frozen peas would be much better. I make mine the way my Mom did using the potatoes mashed instead of cubed since my Dad was not fond of Miracle Whip. Thus it was always made the night before using the potatoes,,eggs, celery and onion giving the Miracle Whip time to sink in and become invisible. I’d like to try a potato salad recipe with bacon sometime. That sounds very good!
I’ve never thought to make potato salad with mashed potatoes. Celery is probably good too! 🙂
Jennifer,
Your (Mom’s) potato salad looks delicious! Melissa makes a Caesar salad potato salad. You cut your potatoes in pieces, toss with olive oil and roast them in the oven. Just let the potatoes cool. Don’t put them in the fridge to cool. Fry some bacon and make your Caesar salad dressing(or buy). Toss your roasted potatoes with the dressing and chopped bacon. Also toss with green onions and grated Parmesan cheese. I also sprinkle in some pepper. It’s not your tradional egg potato salad, but it is great to take to a potluck dinner.
Oh my gosh….that sounds AMAZING! 🙂 I may have to try that one…thanks for sharing. 🙂