Today is the official first day of summer. It’s always kind of a sad day for me because it’s the “longest day of the year” and it’s all downhill from here. The time between the beginning of spring and the beginning of summer seems to go so fast.
I think it’s especially tough this year because of our weather. While I don’t want blistering hot days, I also am a little tired of these cooler days. I think back to last year and it’s the total opposite. Usually, by this time, I have just enough of a tan from my morning walks. This year, I’m relying on a sunless tanner!!
Do certain foods remind you of summer? Are they foods you only eat in summer?
I LOVE potato salad. It’s a good picnic food so I think it’s become a summer food. But I like to eat it year round. I think I could eat it every day and not get sick of it.
But I’m kind of picky about my potato salad. I am not a celery fan, and unfortunately, celery is a staple in most potato salad recipes. Like I have with many of my favorite foods, I searched for a good recipe. I’m not even sure where this came from as I’ve had it for years in my recipe box.
I used to let making potato salad intimidate me. Now that I’ve made it several times over the past year, I wonder why. It doesn’t seem to take as long as I remember. Or maybe being retired, time is no longer a factor?
I boil the potatoes and the eggs at the same time and it doesn’t take all that long to cut everything up. I’ve decided it’s worth the effort.
I apologize for not including a picture with the recipe. I simply didn’t think to snap one the last time I made it. So, I’m afraid I have no visual to tempt you.
I’m sharing my plain and simple recipe with you. You will note, however, that I did include celery as an optional ingredient. This is only because Tim prefers having celery in his potato salad. And I know many of you like it too.
I wasn’t really sure how much to tell you to include, though, as I usually just cut it up and throw it in. So, don’t feel you have to follow the 1/4 c. measurement stated in the recipe. Same with the sweet pickle. Add what you think tastes good.
What I usually do is make a batch without celery then split it into two bowls. I then add celery to one of them. This way, we each get what we like. Nice compromise, huh?
I made this for Mother’s Day this year when we had my parents, sister and brother-in-law over to celebrate. Because my dad is a celiac and can’t eat gluten and my mom is allergic to milk and soy, I had to find a good way to make it. Have you looked at what’s in your mayonnaise?
Make your own mayo
A fellow blogger had recently posted a recipe for mayo that met my requirements. And it’s one of the simplest things I’ve ever made. But it does require a hand blender, so you’d need to invest in one if you don’t have one already.
This is the newest version of the one I have. I noticed the reviews mentioned an annoying safety button, which mine doesn’t have. Overall, I am happy with it. But there are many out there to choose from.
With Donna’s recipe, I had a cup of mayo in about two minutes. I’m not exaggerating. It was that simple and quick. And it tasted just as good in my potato salad as any store-bought mayonnaise. (I did have to make two batches to have enough for my recipe.)
Check out her mayo recipe. And while you’re there, read more of her posts. Her blog is fun to read and typically makes me laugh.
Boiling the potatoes
I once saw the Pioneer Woman peel and cube her potatoes before boiling them. I thought that might be a good idea as peeling hot potatoes can be a pain. But after trying that once, I decided I prefer boiling them in their skins and then peeling. I think the potatoes are less mushy that way.
What are your favorite summer foods?
This is a simple yet tasty potato salad.
- 5 c. boiled, cubed potatoes (about 5-6 potatoes)
- 2 1/2 t. salt
- 2 t. sugar
- 2 t. vinegar
- 2/3 c. chopped onion
- 1 1/2 c. mayonnaise (add more if necessary)
- 1 t. prepared mustard
- 3 large hard boiled eggs
- 2 T. chopped sweet pickle (or sweet pickle relish)
- 1/4 c. celery (optional)
Boil the potatoes without peeling. Usually takes about 30 minutes. They're done when a knife goes in and out without sticking.
Let the potatoes cool a bit. Peel and cube them.
In a large bowl, sprinkle the potatoes with the seasonings and vinegar.
Add onion, chopped egg whites, chopped pickles, and celery (if you prefer celery).
Mix the egg yolks with mayonnaise and mustard.
Toss the mayonnaise mixture with the potatoes.
Chill well before serving.