casey’s homemade potato salad
this makes a lot of potato salad. enough for 6 adults over two days of dinner, and two heaping servings for mahself in between. so let’s just say it’s enough to serve 15 people!
meanwhile, begin boiling your eggs. my rule of thumb (after many many fails.. i mean how hard could hard-boiled eggs be?! yup.. that hard for moi 😉 is 15-17 minutes at a nice medium boil. as they’re boiling, chop up all your fresh herbs (dill + basil), green onions, carrots, celery and put them in a bowl together. add your favorite spices (i choose salt, pepper + tj’s everyday seasoning).
remove your hardboiled eggs and get them in some cold water and once cool, peel them in the water. it’s so much easier this and goes so fast (have you heard of this??). slice them up into smaller but chunky pieces and set aside. once the potatoes are to your desired crisp, i dabbed them (for any excessive oil) and let them cool for a bit. while cooling, add your lemon aioli or lemonaise to your bowl full of veggies and mix it all up. little by little, begin to add your potatoes, stirring or using your hands to make sure they all get a little lemonaise love. add your egg chunks. add some spice to taste.
once everything seems to be nicely mixed, you are ready to serve! slice up some avocado to use as garnish. i had my avocado in the main mix but noticed it doesn’t let it keep well (avocado starts to brown). however that didn’t stop us from eating it for the next few days 🙂 i’d say if you have enough people to eat through the whole batch, you could include your avocado in the main mix and the color will remain just fine. enjoy!