Mindy here, and yes, we've had an offer on our house. If all goes according to plan, we should be moving in about four weeks. Four weeks filled with packing, an Eagle Scout court-of-honor, packing, a graduation party, packing, a new grandbaby (due May 8th, and had better not decide to linger too far past), more packing and...did I mention packing?
Oh, my... This dream we've looked forward to for so long is about to take wing. It's as exciting as it is scary.
But in the meantime, let's celebrate. Sunday was Easter and most of the kids were here. The perfect excuse to smoke some meat and make potato salad.
I love potato salad, though I do tend to be rather picky about it. Not too sweet or too mustardy... Just your good old fashioned potato salad.
Of course, what's potato salad without potatoes.
I prefer red potatoes. Their texture is just better for potato salad. They're usually kind of small, so I boil them whole, just until tender, drain them and spread them on a baking sheet to cool enough for me to work with them.
Then I peel them with my bare hands. The skin usually slips right off , though I like to leave a little bit on. Then cube them up, toss them in a bowl and gather my other ingredients.
There are certain people in my family who don't particularly care for celery, so I limit it to one stalk, chopped finely, but you're welcome to use more. Then I round things out with a couple of green onions, two hard boiled eggs and a third of a cup of sweet relish.
After everything is chopped (well, except the relish), fold the ingredients into the potatoes.
Now it's time for the dressing. Which also happens to be the easiest part.
To a medium bowl, add 1 cup mayonnaise, 2 tablespoons lemon juice, 1 tsp. salt, 1/4 tsp. pepper and 1/2 tsp. ground mustard.
Whisk until smooth and pour over your potato mixture.
Gently fold everything together.
You've got the perfect dish for your next barbeque or a delicious side for smoked chicken or just about any other meat.
Throw in some veggies for a nice pop of color and you're good to go.
This really is one of my favorite summertime sides. And this recipe has the perfect balance of creamy and tangy.
Now it's your turn. Are you a potato salad fan? If so, how do you prefer yours, mayo or mustard? Vinegar? If not, what's your favorite summertime side dish?
Mindy Obenhaus lives in Texas with her husband and the last of her five children. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com