MCMC is back! Sorry for the lengthy absence. I finally got back from vacation, seeing an adorable baby, and cruising around on a tractor, only to deal with a malfunctioning wireless router. The internet issues have been resolved, and the blogging should now be back to normal.
Potato salad seems to be the popular thing to make on summer holiday weekends, so I’ll kick things back into gear with a mustardy potato salad with chives. This is a really flexible recipe, and takes well to substitutions, additions, and deletions.
Start out with 12-15 small potatoes. My mom and I couldn’t decide between new potatoes and little Yukons, so we got both and used half of each. Cut the potatoes in half, add to a pot, cover with cold water, and bring to a boil.
While the potatoes boil chop one bunch of green onions, a couple of celery stalks, and a bunch of fresh chives.
Boil the potatoes until fork tender, then let them cool a bit so you can handle them. Slice them into slightly smaller pieces and transfer them to a large bowl.
Add the green onions, celery, and chives to the potatoes along with some salt and pepper.
For the dressing we used sour cream, yellow mustard, mayo, and malt vinegar. Although I made the mixture in a measuring cup, I didn’t pay much attention to the actual amounts I was adding. If I had to guess, I used about 1/3 cup sour cream, 1/4 cup mustard, a couple spoonfuls of mayo, and maybe 2 tbsp vinegar. You could start out with those amounts and then add a little of each until it tastes good to you. We had about 1 cup of dressing, and it was the perfect amount. I hate potato salad that is just potatoes drenched in mayo, and we successfully created an alternative.
Here it is all mixed together. Add salt & pepper to taste at the end. We planned to add a few hard boiled eggs, but we had a few issues with them. Chopped up dill pickles or capers would also be a nice addition.
We rounded out the meal with grilled asparagus, grilled stuffed jalepenos, and grilled chicken breasts. More recipes coming soon!
