Summer = Potato Salad in my book. Now that Tropical Storm Debby is out to sea, it’s time to start making plans for July 4th. Last year at this time, we were all packed up and ready for a big move to Florida. This year, we are actually getting ready to pack up one more time….We are buying a house ten miles from the one we are in right now. However, the move is weeks away and because it’s so local, I am not even worrying about it yet, other than the occasional thought about where I should set up my photography station.
In the mean time, my youngest son is clamoring for us to go buy some fireworks while my husband and I are contemplating where to go watch a good fireworks display. The forecast is sunny and hot, so the beach sounds fun. However, it also promises to be crowded and I am not much for lots and lots of people. You can see that we are totally undecided.
One thing that is not up in the air, however, is the food we will be eating. The grill will be on, a watermelon will be chilling along side a bowl of this potato salad. It is a no frills salad, very much like the one my mother has always made. However, I have tweaked it slightly. Instead of all mayonnaise, I add sour cream. Instead of yellow mustard, I use a smoked one (like Saucy Mama’s). Sometimes I use red potatoes, but that is usually only so that I don’t have to peel them.
- 3 pounds potatoes, cut in quarters
- 1 dozen eggs, hard-boiled
- 2 tsp dried basil
- ⅓ cup smoked mustard
- 2 cups light sour cream
- 2 cups mayonnaise
- Boil the potatoes until tender but firm.
- Peel the potatoes and eggs.
- Dice both and place in big bowl.
- In a smaller bowl, mix basil, mustard, sour cream and mayonnaise.
- Fold mayo mixture into eggs and potatoes.