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
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.