We perfectly positioned ourselves near a large park. 585 acres of nature are within five blocks of our city apartment. And it is an absolute necessity. That haven of green soothes my anxiety and I take full advantage of it. I’m there almost daily, walking the trails, putting my toes in the grass or laying in the green lawn.
The park is also al fresco dining perfection.
Last Saturday we spent five hours picnicking with friends in that park. I brought an abundance of food, per usual, and I took the opportunity to try a new recipe. Well really it’s an updated oldie. My Granny passed this recipe on to me and I did a bit of tweaking to up the healthy factor.
As a kid, a summer meal was not complete without Granny’s famous Potato Salad. This recipe uses my 1 Minute Homemade Mayo recipe you can find here.
Enjoy!
- 3 lbs potatoes - red, purple or yukon gold (or mixture)
- 3-4 tbsp homemade mayonnaise (try my recipe)
- 1 tbsp yellow mustard
- 1 tbsp apple cider vinegar
- 1/4 cup red onion - finely chopped
- 1 cup pickles - chopped (sour or sweet pickles)
- 1/2 cup celery - chopped
- 2 tsp salt (1 tsp for boiling, 1 tsp for salad)
- 1 tsp white pepper
- 3 hard boiled eggs (optional)
- Scrub potatoes and place whole potatoes in cold water in a large pot. Add 1 tsp salt to water and boil covered until tender (about 15min.). Strain and run cold water over potatoes. Cut into cubes when cool.
- In a large bowl, mix mayonnaise, vinegar, mustard, salt and pepper together.
- Then toss in potatoes, onion, pickles and celery, mixing well. Add sliced egg if you like.
