Summertime is full of parties and BBQ’s and Pool Parties. We were invited to a neighbor’s home for BBQ and I said that I would make a Potato Salad. Why did I say that? I have never ever made potato salad, I always make pasta salad or a green salad or dessert, but potato salad, never. Lucky for me I always have potatoes on hand because my family could eat potatoes every day. Hubs is Irish, so potatoes are like a main course for him, he could have potatoes with a side of potatoes, well so could I….. This is an Old Fashioned Potato Salad with a twist. I add Kalamata Olives, which gives it a full flavor, I use green pepper which adds crunch and color. I like my Potato Salad with egg, it adds a creaminess and yummy texture. This could be a meal if you would like to add bacon, but our friend is vegan so I did not include that ingredient, but it does sound delicious.
Here is how you make Moore’s Potato Salad, To make the perfect hard boiled eggs: Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop.
Bring a large pot of water to a boil. Add quartered potatoes and cook until tender, but still firm, about 15 minutes. Drain, cool, chop into bite size pieces, I leave the skins on my potatoes, love the flavor, you can choose to peel or leave the skin on, your choice.
Chop onion put in a large bowl.
Chop green pepper, next time I make potato salad, I am going to use red and orange and yellow, what a pretty salad that would be! Add to onion in large bowl.
Chop Kalamata Olives, add to bowl.
I add 2 Tablespoons Dijon Mustard.
It says 1/4 cup, but I added 1 cup of Mayonnaise, I like my Potato Salad creamy.
Penzey’s Spices Dried French Tarragon, add 1/4 tsp.
Chop Bread and Butter Pickles, add to bowl.
Chop 2 hard boiled eggs, add to bowl, see a pattern here?
Drain Potatoes, let cool, chop.
Try the potatoes with the skins on, I bet you will like it.
Chop up the potatoes into bite size pieces, you got it! ADD TO BOWL!! I am just checking to make sure you are paying attention and you are!! What a good student you are!
Taste, add fresh ground pepper and salt, you may not need much salt, Kalamata Olives are salty.
I added a couple tablespoons more of mayo, it was a bit dry for my liking.
Perfect Potato Salad for the BBQ!!
I couldn’t wait for the BBQ, I had a bowl for lunch!
I am doubling the recipe next time, this potato salad is so delicious, why have I never made it before??
This is just as easy to make as my Pasta Salad and the great thing is you can add whatever you have in the cupboard, you can also kick it up a bit with jalapenos or banana peppers that aren’t too spicy. Basil or Parsley would be a nice addition also, have fun! Happy BBQ’s! Nettie
7 potatoes ( cut into quarters)
2 eggs- chopped
1/2 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped Kalamata Olives
1/2 cup chopped Bread and Butter Pickle Chips
1/4 teaspoon French Tarragon Dried
1 cup Mayonnaise
2 tablespoon Dijon mustard
Fresh Ground Pepper and Salt to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine the potatoes, eggs, Kalamata Olives, green pepper, onion, pickles, Tarragon, mustard, mayonnaise, salt and pepper. Mix together well and refrigerate until chilled.
Makes 8 Cups. This post has been linked up with these fabulous blogs! This recipe has been featured at The All Star Block Party!!