There’s nothing that says summer quite like a massive bowl of potato salad or fresh ears of corn on the cob at a family gathering. We have been enjoying both of these delightful dishes alongside the other bountiful vegetables from my garden. This is the time of year when health feels almost effortless. Finding time to prepare healthy meals becomes a priority when organically grown fresh vegetables are just pouring out of your yard.
I have yet to harvest my own potatoes, so these store bought Russets will have to do for now. I don’t normally use Russets, but they were purchased by mistake when my husband who was instructed to buy yellow potatoes and came home with these instead. It turns out that you can use just about any potato, including a Russet for a delightfully creamy potato salad.
Cucumbers, red peppers, and other ingredients from the garden created the flavorful additions in this potato salad recipe, but you can use almost any ingredient you like. I have an overabundance of cucumbers at the moment, so this version of potato salad received cucumbers. You can use carrots, celery, radishes, or even green beans to replace the cucumber or red pepper if you so choose. Just be sure to add the green onions and dill, because these are the real stars of the recipe.
- 3 1/2 - 4 lbs potatoes (yellow or red are my favorite)
- 1 red pepper, finely chopped
- 1 medium cucumber, finely diced
- 1 bunch green onions, chopped
- 3 tablespoons minced chives (optional)
- 1/3 - 1/2 cup minced dill
- 6 hardboiled eggs, diced
- 1 1/2 cups mayonnaise (see notes)
- 1 tablespoon raw apple cider vinegar
- 1 1/2 teaspoons salt
- Cook the potatoes till soft by boiling the potatoes on the stovetop for about 30 - 40 minutes. My preferred method is to cook the potatoes on the rack in an electric pressure cooker on high for 15 minutes. Release the steam when done. Set the potatoes aside and allow them to cool for at least 20 minutes. I often cook the potatoes in the morning, and return to finish the dish in the afternoon.
- Dice the potatoes into bite-size pieces and combine the potatoes with all of the other ingredients in a large mixing bowl. Gently mix the potato salad till the ingredients are evenly dispersed and coated with mayo.
- Serve immediately or store in the refrigerator for up to 4 days.
- I don't use just any old mayo. You can find recipes to make your own or my favorite is Primal Kitchen Brand Mayo. Thrive Market sells this at the most affordable price. I also use Spectrum Organic Mayo when cost is a limiting factor. It's not my first choice, but it's an acceptable option compared to the others that are available.
Had this potato salad at the Botanic Garden class last week in Statesboro……DELICIOUS!!!
Really enjoyed learning and tasting all your great recipes!
Thank you,
Carol T
Thanks, Carol! I’m so glad you enjoyed it!