We all know that Labor Day officially marks the last day of summer grilling and cook outs and you can’t have a Labor Day celebration without potato salad! This potato salad recipe is easy and you customize it to your liking! The only bad thing about it is that it probably won’t last very long once it’s served!
Here’s what you’ll need:
2 lbs. of small potatoes (red, white, or yellow)
2 chopped hardboiled eggs
1 tbsp. yellow mustard
½ cup of sour cream
½ cup of diced onions
½ cup of diced dill pickles
¼ cup of chopped parsley (or other herb of choice)
¼ cup of mayonnaise
Salt and pepper
Start off by adding the potatoes to a pot with water and salt. Place on the stove to boil. Once the water begins to boil lower the stove to a low simmer. For best results use the Cooks Innovations SimmerMat. The SimmerMat is the perfect kitchen tool that allows controlled, even heat for long, slow simmering.
Tip: There is no need to boil the potatoes. Bringing the water to a boil and then bringing it down to a low simmer cooks the potatoes just as fast.
Once you can easily pierce the potatoes they are done. Place the potatoes in a bowl of water and ice to cool the potatoes for peeling. To peel the skin simply pinch and pull! Next, chop the potatoes into chunks (you can chop them as big or little as you want) and mix in a tablespoon of vinegar and some salt. The amount of salt is completely up to you.
Now comes the fun part. Add the sour cream, mustard, and mayonnaise to the potatoes and stir it up! Next add in whatever ingredients you please. In this case, we are using pickles, onions, eggs, and parsley. Keep stirring, but try not to mash the potatoes. Finally, add in salt and pepper. Start off with just a pinch of each then add more in little increments until you get the perfect flavor. Now all you have to do is prepare yourself for loads of compliments from your Labor Day guests.
Adapted from Inspired Taste
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