We’re going on a picnic! It’s hard to believe that Labor Day is just around the corner, and summer is coming to an end. Although, living in Southern California it seems as though summer never really ends, and that’s just fine with me.
However, this weekend we decided to pack the family up in the car (my parents that is, my kids are busy with their own lives) and head 15 minutes west to the beach for a picnic. My all-time favorite meal to pack for a beach picnic lunch is fried chicken and Homemade Potato Salad.
My husband taught me his Homemade Potato Salad recipe 30 years ago, and it’s been a family classic ever since. An ingredient he likes to add to his recipe is prepared horseradish, which I find very few other people use. I find it just gives the dish a little “kick”, and an added layer of flavor.
We’re gonna pack our cooler with potato salad in individual take-out containers accompanied by their own spiffy little fork…and lot’s of extra napkins for the fried chicken. This is also an awesome side dish to serve at your upcoming Labor Day barbecue.
Homemade Potato Salad
Homemade Potato Salad
4 large russet potatoes, peeled and diced into bite-size cubes
3/4 cup celery, small dice
3 tablespoons scallion, thinly sliced
1 tablespoon fresh dill, minced
1/2 tablespoon chives, minced (more for garnish)
1 cup mayonnaise
1/4 teaspoon mustard powder
2 teaspoons prepared horseradish
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon fresh lemon juice
Fill a stock pot with water (3/4 full) and 1 teaspoon of kosher salt and bring it to a boil.
While the water is coming to a boil, peel the potatoes, run them under cold water to clean off any residual dirt, and dry with a paper towel. Cut the potatoes into bite-size cubes making sure to keep all the cubes about the same size to insure they all cook evenly.
When water has come to a boil, dump all the potatoes in and cover with a lid to bring it to a boil again. When it comes to a boil again, take the lid off, and cook until potatoes can be pierced easily with a fork. It took 9 1/2 minutes for my potatoes to cook. BE CAREFUL NOT TO OVER COOK THE POTAOTES or they can become mushy.
Drain potatoes into a colander and let cool. (Do not rinse the potatoes under water).
Once potatoes are cool, transfer to a large bowl. Add in the celery, scallions, dill and chives. Set aside.
In a small bowl, whisk together the mayonnaise, mustard powder, horseradish, salt, pepper and lemon juice.
Using a rubber spatula, transfer the mayonnaise mixture to the bowl with the potatoes and gently toss so that you don’t break up the potatoes.
When all the ingredients have been incorporated, cover the bowl and refrigerate for at least 2 hours or over night.
Cube the potatoes all the same size for uniform cooking
Homemade Potato Salad is perfect for a beach picnic
Cooking times will vary, so start checking your potatoes at 6 minutes for doneness by pulling one cube out of the water, to see if you can easily pierce it with a fork. You definitely do not want to over cook the potatoes as it will result in a mushy potato salad.
The potato salad needs to chill for at least two hours for optimal taste. It’s actually better the next day as it’s thoroughly chilled and the flavors have melded together.
It’s very important that your potato cubes are diced the same size for uniform cooking.
Use only the freshest ingredients for perfect Homemade Potato Salad