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.
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
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.