Potato Medley Potato Salad

Summer and Potato Salad seem to go hand in hand. With all the BBQs, Picnics, and Potlucks, a yummy Potato Salad is a summer staple and perfect side dish. My mom has always made delicious traditional Cole Slaw and Potato Salad that I have never been able to duplicate, even when she walked me through the recipes. So I've been trying to come up with my own idea for years.

Inspiration finally struck me in the produce section of Trader Joe's. They had these small bags of Potatoes - a medley of Gold, Red-Skinned and Blue Potatoes. My initial thought was to cut them up and grill them, but my oldest begged for steak and I thought a yummy Potato Salad would go better with our Flank Steak.

Start off just like a traditional Potato Salad and wash your potatoes really well. I chose to keep the skins on, but if you prefer, you can peel them. After they are scrubbed, cut them up into 1-inch pieces.

 

Put the potato pieces in a pot and cover it with water. Add a pinch of salt and cook until the potatoes are soft.  While the potatoes cook, assemble your add-ins, chop them up and put them in a large bowl. We like onions, hard-boiled egg and celery in ours.

When the potatoes are done, strain the water from them.

Now get out your favorite Potato Salad Fix-ins. Again, this is really up to you and your family's tastes and preferences. We are more traditional, so I add in some Mayo, a bit of Dijon Mustard, a pinch of Garlic Powder and salt and pepper to taste.

 

Once you've added that to your potatoes, mix it all together.

I like to make mine ahead of time, so that it has a chance to chill in the refrigerator. The Blue Potatoes give it just a bit of flair to set-it-apart from other Potato Salads. And a mix of potatoes give it a hearty-taste.

What's your secret to great Potato Salad?

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