any potato salad lovers out there?? i love potato salad. i love it when it’s bad for you (mayo city, my husband shudders at the sound) and i love it when it’s good for you (all the veggies). i love heaping it high on my plate at a barbecue and adding an extra dash when nobody’s looking. if it’s in my fridge, i love sneaking a huge spoonful. and so, i thought i’d do my part and take a whack at my own take on one of my favorite summer sides 🙂 i made a huge bowl of this on the fourth of july and had great feedback, people asking for a recipe believe it or not! i loved being able to say it was my own (not often that i get to say that!).
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!
what to buy or find in your garden:
twenty five fingerling potatoes, i went with red and yellow for more color
six hardboiled eggs
two large avocados
one bunch of celery
one bundle of carrots
one bundle green onions
large bundle of fresh dill
large bundle of basil
one medium sized jar of lemon aioli or lemonaise
salt, pepper + tj’s everyday seasoning
how to prepare:
clean + cut up your potatoes and put them in a roasting dish with your favorite spices and a little olive oil (not too much is needed). bake them in the oven for about 45 minutes at 400°. next time, i’ll probably let mine go a little crispier, although they were still delicious at this point.
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!