You just can’t beat homemade potato salad with BBQ! I had several organic potatoes from my Gaia’s Greens CSA box and needed to use them before they started growing in my kitchen, and as the Universe would have it, I also needed a side dish to take to a cookout yesterday. This potato salad made use of several other items from my organic produce box too – celery, red bell pepper and green onions. It’s super easy to make and is just perfect with barbeque chicken! In keeping with the Bacon week theme, you can also add bacon! This recipe serves 6 people, and you can easily add more if needed.
Festive Potato Salad
- 5-6 potatoes, peeled and cut into 1 inch cubes (I figure one potato per person depending on size)
- 3/4 cup of chopped red bell pepper
- 3/4 cup of chopped celery
- 1/2 cup chopped green onions (including the green part)
- 1/4 cup chopped parsley
- 1 cup mayonaise
- 1 tblsp dijon mustard
- Salt & Pepper to taste
In a large pot, put the potatoes and enough water to cover the potatoes generously, about 1 tsp of salt and boil for about 10 – 15 minutes until just tender but still firm (don’t overcook). Drain the potatoes.
While the potatoes are cooking chop the vegetables and put them in a large glass, ceramic or stainless bowl (just don’t use plastic because the potatoes will still be hot). Add the potatoes, and remaining ingredients and stir to mix, but don’t overmix or you’ll have mashed potatoes instead. Add salt & pepper to taste. Refrigerate until ready to serve.
If desired you could also add:
- two boiled eggs, chopped
- 1/2 cup of cooked, chopped bacon
- chives or other herbs
Serve with barbeque, sandwiches or as a side to your favorite picnic fare.