Traditional Potato Salad

Nothing says 4^th of July more than a good backyard barbecue. Hamburgers and hot dogs are always fun and what better accompaniment than traditional potato salad. I know that everyone has their own version of potato salad that they love and adore, but for me this recipe prepared by my Mom is the best.

My Mom is in town for the 4^th and my family is lucky enough to enjoy her homemade recipe this week. I think it’s safe to say this is my family’s favorite preparation. I grew up on this magical potato salad and so have my kids. It’s simple, creamy and delicious. It is summer comfort food at it’s best! I love the added crunch of celery and the tart addition of cider vinegar and a dose of seasoning salt. The blend of these flavors and textures are summer in a nutshell.

Happy Independence Day!!!

Recipe note: 1. My Mom's recipe calls for Lawry's Seasoning Salt but I was out. I made my own by combining paprika, onion powder and garlic salt (therefore the light orange tint to the salad). Both options are in the recipe below 2. As well, my Mom cooks the potatoes whole with the skin on for about 35 minutes for a medium potato. She then drains them and then peels them by sticking a fork in the bottom of the potato and peeling off the skin with a good paring knife. Then she chops them in 3/4 inch pieces. The method below is a bit easier but not quite as good!

Traditional Potato Salad

Recipe by Liz Hughes - Virtually Homemade

Prep time: 20 minutes plus 1 hour for chilling
Cook time: 15 minutes
Yield: Serves 6
Ingredients

• 2 to 3 pounds russet potatoes (5 to 6 medium), cleaned and peeled
• 2 tablespoons cider vinegar
• 2 tablespoons canola oil
• 2 tablespoon Lawry Seasoning Salt or 1 teaspoon of each garlic salt, paprika and onion powder
• 2 tablespoons finely chopped chives
• 1 cup chopped celery
• 2/3 cup mayonnaise
• Fresh ground pepper to taste

Cooking Directions

1. Bring a large pot of salted water to a boil over high heat. Cut potatoes in 3/4 inch pieces. Add potatoes to water and reduce heat to medium. Simmer potatoes for 10 to 15 minutes or until tender. Drain.
2. In a medium to large bowl whisk together the vinegar, oil, season salt and chives until well combined. Add potatoes to vinaigrette while still hot and toss.
3. Place in refrigerator and let cool for at least an hour.
4. Stir in celery and mayonnaise and serve. Season to taste with salt and pepper if needed.

Here are more July 4th recipes from Food Network and some of my favorite food bloggers:

The Heritage Cook: Firecracker Salad
Jeanette's Healthy Living: Brazilian Acai Breakfast Bowl
Weelicious: Magical Fruit Wands
Sweet Bake Life: Patriotic Moscato Gelatin Shots
Virtually Homemade: Traditional Potato Salad
Dishing With Divya: Red, White and Blue Fruit Salad
Feed Me Phoebe: Red, White and Blue Coconut Panna Cotta Cups
Domesticate Me: 12 Foolproof Recipes for the Fourth of July
Taste With The Eyes: Patriotic Grilled Chicken, Savory Blueberry Compote and Strawberry Arugula Salad
Napa Farmhouse 1885: Grilled Bruschetta with Pesto, Sauteed Spinach and Garlic Scapes
Red or Green: Popcorn with Jalapenos and Extra Virgin Olive Oil
Elephants and the Coconut Trees: Mini Cherry Blueberry Pies
Devour: Star Sweets for the 4th
Swing Eats: Corn Dogs (Gluten-Free)
Daily*Dishin: Dilly Potato Salad
FN Dish: 4th of July Treats