Memorial Day is a time to honor all the armed forces soldiers who died while serving our great country. We are grateful to them for their service and their sacrifice and thankful that they fought to ensure the rights and freedoms of our country that the rest of us enjoy.
Following traditions is a wonderful way to commemorate the holiday. Potato salads are traditional at many warm weather gatherings of families & friends, so that is what I have chosen to post for the holiday.
Potato salads come in many more versions than the bright yellowish one made with mayonnaise that you buy at the grocery store deli counter. My potato salad trials over the past few weeks were similar to the deviled egg experiment of last week. I did smaller batches of the salads and while I still made 3 versions, I split them up into a few test runs, not making them all at the same time as I did with the egg experiment. Kelly was still unnecessarily worried about an explosion of potato salad oozing out of our 2 refrigerators, but her fears were unfounded. And the winner is . . .
Honey Mustard Potato Salad
Honey Mustard Potato Salad (adapted from macheesmo.com)
Serves 6-8 Prep Time: 15 minutes Total Time: 30 minutes
Ingredients:
- 1/2 cup red onion, diced
- 2 stalks celery, diced
- 2 tablespoons capers
- 1/4 cup olive oil
- 1/4 cup stone ground mustard
- 2 tablespoons honey
- Salt and pepper, to taste
Directions:
Cut the potatoes into about 1/2 inch pieces and boil them in salted water until tender, about 8-10 minutes.
Boil the potatoes in lightly salted water.
Dice the red onion and celery. Whisk together the olive oil with the mustard and honey. When potatoes are done, drain them well and add them to the bowl with the other veggies. Pour the dressing on the mixture and stir it well to combine.
Add the dressing to the veggies.
Add the capers and season the salad with salt and pepper. Serve cold or at room temperature.
Save the capers for last.
Remembering all those who have given their lives in service. ~Linda
Honey Mustard Potato Salad (adapted from macheesmo.com)
Serves 6-8 Prep Time: 15 minutes Total Time: 30 minutes
Ingredients:
- 2 pounds new potatoes, in 1/2 inch cubes
- 1/2 cup red onion, diced
- 2 stalks celery, diced
- 2 tablespoons capers
- 1/4 cup olive oil
- 1/4 cup stone ground mustard
- 2 tablespoons honey
- Salt and pepper, to taste
Directions:
Cut the potatoes into about 1/2 inch pieces and boil them in salted water until tender, about 8-10 minutes.
Dice the red onion and celery. Whisk together the olive oil with the mustard and honey.
When potatoes are done, drain them well and add them to the bowl with the other veggies. Pour the dressing on the mixture and stir it well to combine.
Add the capers and season the salad with salt and pepper. Serve cold or at room temperature.