Summertime screams for the very best potato salad to serve with favorite dishes and homemade mayonnaise is what makes this potato salad the best!
Potatoes For Summertime
We all love potatoes don’t we? I know I do. And while oven fried potatoes are a favorite way to eat potatoes with grilled foods, burgers and sandwiches in the summer, we don’t need the oven heating up the kitchen. Right?
Potato salad is a fabulous way to enjoy potatoes in the summertime. Peel, dice and boil a few potatoes, with the lid on, keeping the heat in the pot. Drain the potato water, and don’t you dare through that potato water away! The starches in that water make dough rise fast for a great Potato Spelt Bread (an otherwise heavy grain to rise).
Add the crunch from raw veggies, some homemade olive oil mayonnaise, and you’ve got a fabulous salad.
Homemade Olive Oil Mayonnaise
I couldn’t believe how easy homemade mayonnaise is to make. Once I discovered it, I knew I had to use my favorite olive oil in my mayonnaise. You can use your favorite oil too, but olive oil adds such a depth of flavor to the mayo.
If you are squeamish about eating mayonnaise, with its raw egg yolk ingredient, have the mayo made and ready to stir into the potatoes while they are cooked, drained and hot. Put the lid back on for a few minutes and there should be no worries about those eggs.
Greens In My Summertime Potato Salad
Maybe I am one of those nutty ones that craves celery, but I do. I love the juicy crunch of the stalk and the fresh flavor of the celery leaves.
When I cut the bottom off the celery, I put it in small pots and in a short time, celery leaves emerge, which I clip and cook with.
So, of course, I will be using lots of celery and the leaves in my potato salad, along with freshly clipped (grown in a pot), herbs. Fresh herbs are also very easy to grow in small pots indoors or out.
How To Make Potato Salad With Homemade Mayonnaise
Peel and cube the potatoes, cover (just barely), with water, bring to a boil and simmer until tender, about 15 minutes.
Drain off the potato water and reserve for other uses *(see notes), transfer the hot potato into a large bowl. Gently toss all of the ingredients together and your potato salad is ready to serve.
Ingredients Needed
- Potatoes
- Celery and celery leaves
- Red onion
- Capers
- Celery seed
- Crushed red chili pepper
- Fenugreek
- Dried coriander
- Fresh herbs – of your choice for garnish
- Salt
- Homemade Olive Oil Mayonnaise
Equipment Needed
- Vegetable peeler
- Cutting board
- Chopping knife
- Measuring cup
- Measuring spoons
- Large mixing bowl
- Medium-size pot with a lid
- Large mixing spoon
- Stovetop or burner
Summertime Potato Salad With Homemade Mayonnaise
Course: Salads and Veggies, Sauces u0026amp; DressingCuisine: AmericanDifficulty: Easy4
servingsSummertime screams for the very best potato salad to serve with favorite dishes and homemade mayonnaise is what makes this potato salad the best!
Ingredients
Cooked Potatoes – 3 cups, cubed
Celery and Celery Leaves – 2 cups, chopped
Red Onion – 1/4 cup, chopped
Capers – 3 tbsp
Celery seed – 1 tsp
Crushed red chili peppers – 1/4 tsp
Fenugreek – 1 tsp
Dried coriander – 1/2 tsp
Fresh herbs – several favored sprigs for garnish
Salt – 1 tsp
Homemade Olive Oil Mayonnaise – 1/2 cup, more if needed
Directions
- Once the peeled and cubed potatoes are cooked, pour off the water (reserve for other uses), and place the warm/hot potatoes in a large bowl.
- Add the remaining ingredients and gently toss, making sure to evenly coat all of the ingredients with the mayonnaise. Serve with a sprig of fresh herbs on top.
Recipe Video
Notes
- Don’t throw away leftover potato salad. Put it in a container and freeze it for cooler weather, pop it into your soup and you’ve got great texture and flavor already made for your soup.
- Potato water is loaded with starch and makes the best water for making homemade bread, or freeze it and save it for soups.
