This is my classic Spring Potato Salad recipe which I’m sharing today. It’s relatively simple to make and just has a lot of great flavors.This is one of my husbands favorite foods so he was glad to see this back in the mix. I don’t make a lot of these types of salads in the winter and fall. This is something I tend to prepare more for barbeques or gatherings with friends and family. I tend to be more of a hot food lover when the weather is cold and dreary. So don’t be surprised if you start seeing more of my salad recipes in the near future posts.
Potato salad is one of those things that are kind of personal. So a lot people have different versions and ideas about what they like and don’t like in their potato salad. For me I like to use onions and garlic in about everything I can. I also like the fact that the garlic and onions are not cooked. As much as I love the taste of sautéed garlic in food, the health benefits from eating garlic raw are much greater.If you’re an onion and garlic lover like we are then I’m sure you will love this recipe for Spring Potato Salad. It goes great with so many things, especially a tasty Portabella Mushroom Burger or whatever else you may be throwing on the grill. So many options when it comes to serving up a great dish of potato salad.
This is something I usually make a big bowl of since it keeps well in the fridge for about a week. I usually don’t keep leftovers much longer than that but I can tell you with this potato salad it usually doesn’t make it a week. So why not try this one for your next grill out. You can always make it up ahead to save time.Enjoy!
- 2-21/2 lbs. Yukon Gold potatoes
- 1 stalk celery finely chopped
- ⅓ cup finely chopped red onion
- 2 cloves garlic finely chopped
- 1 cup mayo
- ½ tsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- ½ tsp. garlic powder
- ¼ tsp. dill weed plus some for topping
- ½ tsp. onion powder
- couple dashes of hot sauce
- salt & pepper to taste
- paprika for topping
- fresh parsley optional
- Peel and chop potatoes into bite size chunks. Place potatoes in large pot of salted water.
- Bring to boil, then reduce heat to medium. Cook potatoes until fork tender about 15-20 minutes.
- Remove from heat and drain well.
- Meanwhile place celery, red onion, and garlic into bottom of large bowl. After the potatoes have cooled slightly place them on top of the celery, onion, and garlic. Combine well.
- In separate bowl add remaining ingredients and stir. Pour over potato mixture and gently combine.
- Taste for salt and pepper. Top with generous amount of paprika and dill weed.
- Top with fresh parsley