Perhaps that's why I hadn't eaten those potatoes yet! Then it came to me. Potato salad. I absolutely love potato salad. It reminds me of picnics in the park, family gatherings, and summer time. Perfect!
Now the question was, did I have everything else I needed to make potato salad. Well, that's the thing. Salad is so so versatile. You can make a dressing with basic pantry staples and then enhance the salad with whatever is left in the fridge.
Today, I toyed with the idea of skipping the heavier mayo based dressing and going with a light olive oil, lemon and caper dressing. That is, until I saw the mustards in the fridge.... it changed everything. Nothing better than a creamy mustard dressing to complement potatoes!
I also like to add veggies to my potato salads because of the contrasting textures: slightly soft boiled potatoes with the crunchiness and freshness of raw veggies. And then if you want to really dress it up? Add sliced boiled egg or crispy bacon (or both) on top. What a treat!!
Yummy Potato Salad
2 Large Potatoes
1 Shallot, chopped
1 stick celery, sliced very thinly
3 tbsp Mayonnaise
2 tbsp Grainy Mustard
1 tbsp Dijon Mustard
1 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste
Optional: Sliced Boiled Eggs, Crispy Bacon (crumbled)
Boil potatoes for about 25 minutes, until just fork tender. Let cool (best if overnight in the fridge). Cut potatoes in large dice. Place in a bowl with chopped shallots and sliced celery.
In a separate bowl, mix mayonnaise, mustards and olive oil. Add the dressing to the potato mixture. Season with salt and pepper to taste.
Optional: Garnish with slices of boiled egg, or crispy bacon crumbled over top