Potato salad. It's standard summer fare in my opinion. I made my first batch of the season last night.
My mother always had potato salad in our fridge in the summer. It was my dad's favorite. Still is. She used russet potatoes, chopped onion, dill pickle, chopped hard-boiled eggs and a dressing of mayo, mustard, vinegar, salt and pepper.
I've tried many variations of potato salad since I left home. Add yet another one to the list.
This recipe has great flavor (of course, I tasted it). The dijon mustard adds a bit of zip. And I'll just go ahead and say it, bacon makes everything better. I did deviate from the recipe just a bit as I added some chopped onion. I've also discovered that I like to mash the potatoes a bit. Doing that helps add some creaminess to the consistency.
I had a 3# bag of new red potatoes that needed to be used before they went bad so I decided to double the recipe. It will go great with the grilled chicken kabobs we'll be making over the holiday weekend.
See that jar with the lid in the photo? It's a salsa jar that I've saved. I have about 3 or 4 of them in my cabinet along with a variety of others in different shapes and sizes. I have this thing about jars. I don't know that I'd say I collect them but I sure do seem to hang on to quite a few of them. They're great for mixing marinades, dressings, sauces, etc. Just dump the ingredients in and shake away.