The
Original Spring Potato Salad
When Debbie was
doing the photo shoot for this issue, she was sampling the potato salads
as she went. This one she declared, “The best potato salad I have
ever had.”
We’ve made
this salad a lot, whenever we have new potatoes.
Ingredients
About 2 pounds new
red potatoes
1/4 cup chopped green onions
1 stalk celery, bias cut
1 1/2 cups frozen peas
1/2 cup grated cheddar cheese
2/3 cup mayonnaise
1 tablespoon white vinegar
salt and pepper
Directions
1. Cut the potatoes
into chunks and boil them in salted water. It is not necessary to peel
the potatoes. Drain the potatoes and let cool. Add the green onions,
celery, frozen peas, and cheese and toss.
2. Mix the mayonnaise and vinegar together. Stir the dressing into the
vegetables. Salt and pepper to taste. Refrigerate over night.
Baker’s
note: If you like, add tarragon, dill, or basil to
your salad.
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