The weather in Minnesota has been amazing lately – Mike and I were dreading coming back to Minnesota after the wedding thinking it was going to be cold. Imagine our surprise when all the snow was gone and 75 degrees! Minnesotans sit outside in this weather, even at night when it’s dipping below 60 degrees we are requesting to sit outside.
So, when a few of our friend invited us over for a BBQ, we happily obliged! I asked Mike what I should make as a side dish and he said potato salad – talk about a curve ball. I thought he would request something I have already made, but nooooo he creates a challenge. So, this was my first shot at potato salad. It turned out great!
Yield: 2-4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
3 large red potatoes, diced
1/4 cup of starchy potato water
2 tablespoons of red onion, minced - I used more than this (scant 1/4 cup, minced) and it was way too much so I crept it back here.
3 tablespoons of banana peppers, minced
2 celery stalks, minced
2 hard boiled eggs, chopped
1/2 cup of mayo - I of course used hellman's
3 tablespoons yellow mustard
1 tablespoon sugar
3 teaspoons fresh dill, minced
Salt and pepper
Paprika - for garnish
Rinse the potatoes and dice them, put them into a large pot and fill it with water - add salt. Boil the potatoes until they are tender, remove 1/4 cup of the cloudy water and strain the potatoes. Let them cool, then add them to a large bowl with the remaining ingredients. Stir well, and let it cool in the fridge for a few hours. Add the paprika when you are ready to serve.