Heather’s Sunday Brunch Potato Salad

Heather’s Sunday Brunch Potato Salad (Photo by Jathan Fink, Jadeworks Entertainment)

There’s something comforting about cool, fresh potato salad on a hot summer day. Heather prepares a batch for me every time I get a hankering for it, which is pretty much every time I start craving fried chicken. Both are good cold and are quite portable and thus ideal for a picnic. Top the meal off with your favorite cobbler, and your family will look forward to picnics for years to come!

PREP TIME: 10 minutes
COOK TIME: 20 minutes

INGREDIENTS

• 2 1/2 pounds russet potatoes, peeled and chopped into 1/2-inch cubes
• 1/2 large white onion, diced
• 1 clove garlic, minced
• 2 Tablespoons mustard, or more to taste
• 1 Tablespoon mayonnaise, or more to taste
• Kosher salt to taste
• Fresh ground pepper to taste

DIRECTIONS

1. Boil 2 quarts of water and a pinch of salt to a rolling boil in a 3 or 4 quart pan.
2. Once water is boiling, wash, peel and dice potatoes. Don’t prep potatoes ahead of time. This ensures the freshest possible potato salad. Add potatoes to boiling water and cook for 20 minutes or until soft, but not mushy. Drain and chill in refrigerator until completely cool, preferably overnight.
3. In a large bowl, mix potatoes, onion, garlic, mustard and mayonnaise until well combined and potatoes are covered with yellow dressing. Add salt and pepper to taste and serve.

YIELDS: 6 to 8 servings

© 2015 Jadeworks Entertainment