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The Creamy Potato Salad is the perfect addition to any summer picnic! It is one of my favorite recipes to create as it adds the perfect flavor combination and crunch to any meal.
This recipe is loaded with fresh and clean ingredients. Generally, we make this recipe during the summertime when our potatoes and cucumbers in the garden are in abundance. We use the cucumbers in the garden to can our own homemade dill pickles – there is honestly nothing better than fresh veggies during the heat of the summer! We also like to use the organic brown mustard as it adds its own flare of flavor and nutrition to the dish.
There are three simple steps to creating this recipe. First, thoroughly wash your potatoes to scrub away any dirt. Then chop your potatoes into evenly cubed pieces and place them into a medium-sized pot on the stove. I prefer to keep the skin on for added texture. Cover the potatoes with an inch or two of cold water, this will help them cook more evenly. Bring the water to a rolling boil for 15-20 minutes or until the potatoes are tender and a fork can easily pierce the skin. Drain the potatoes and set them aside to cool before mixing them in with the other ingredients. This will prevent the potatoes from becoming mushy.
While your potatoes are boiling, place your eggs in a medium-sized pot and cover the eggs with an inch or two of cold water. Bring the water to a rolling boil for 12-15 minutes. When the timer goes off, quickly strain the water from the pot and run cool water over the eggs to prevent them from cooking further. Once cooled, remove the shell and roughly chop the hard-boiled eggs.
Lastly, combine all the ingredients together into a large bowl and mix well. You may consume the salad immediately. However, I do recommend refrigerating for two hours before serving for optimal flavor.
This recipe makes the perfect addition to any picnic, barbeque, or family gathering during the summertime. However, you may also pair it as a flavorful side dish for any holiday party. Enjoy!
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