Potato Salad

I’m sure that at least some of you are having cookouts or family gatherings this long weekend and if you’re looking for something to take try this out.

What You’ll Need…

3-5lbs Potatoes (Whole. Washed, put not peeled)

1 Bell Pepper (Diced)

1 Carrot (Thinly sliced)

2-3 Green Onions (Sliced)

1 Celery Rib (Diced)

Cole Slaw Dressing (Your choice, I prefer Marzetti’s.)

Salt

Place the washed whole potatoes in a large pot and cover with cold water. Make sure that the water is about an inch over the potatoes.  Salt the water, or not, to your liking and turn on the heat. Allow the potatoes to cook until they are fork tender.

Once the potatoes are cooked drain them and set them aside to cool slightly. You don’t want the potatoes to get cold, but you also don’t want to work with them right off the heat, you will get burned that way.

While the potatoes are cooling wash, peel, and slice/dice the vegetables and if you are making your own dressing take this time to do it.

When the potatoes are cooled enough that you can work with them cut them into bite sized pieces. Yes, I like my potatoes salad chunky.

Place the potato chunks in a large bowl, add the vegetables, and “toss” so that the vegetables are evenly distributed. Lastly, add the dressing. The amount of dressing you add depends on how much you and/or the people you will be serving like. Remember, because the potatoes are still warm they will absorb some of the dressing and will have more flavor than if you dressed the salad when it was cold. After adding the dressing toss/mix thoroughly so that all of the potatoes are coated.

Cover the bowl and place in the refrigerator for at least an hour before serving. You can serve it still warm, but it’s not as good.

Enjoy!