Summer Potato Salad

My mom has gotten me into eating food that's as fresh as possible - and I kinda like it. We got to the local Farmer's Market about every other week, buy local produce and dairy at the grocery store whenever possible, and Mom gets an order from something called Farm Fresh every other week.

Farm Fresh buys from local farms/food preparation places and delivers some great food to your doorstep however often you decide to pay for it. It's opened up our eyes to some great food possibilities and revealed to the family some new favorites. Occasionally, when Mom has leftovers (or things she's sure we'd enjoy) from Farm Fresh, she'll pass them along to my sister Emilee or myself.

Last weekend, Mom gave me a half a bag of small fingerling potatoes (I believe) and I decided to be a bit adventurous and craft my own little riff on a classic potato salad using whatever ingredients I happened to have around. I think I was successful!


I think this version is a great salute to the classic potato salad you know and love! The red wine vinegar and horseradish add a little bite, which balances nicely against the cooling sensation of the fresh dill (which I will be growing in my garden this summer!). With the weather warming up, what better time to try out this new take on a well-loved classic?

NOTE: I substituted red potatoes for the fingerling potatoes mentioned about for the second time I made this salad (which is what I based the recipe off of). Any small, thin-skinned potato will work fine, but if you like russets or yukon golds, you'll want to peel your taters first.

Ingredients:

• 2 lbs. medium to small red potatoes, cut into bite-sized pieces, skins on!
• 2 eggs, hard-boiled then chopped
  
• 1/2 c. mayonnaise (homemade is best)
• 1/4 c. Dijon mustard
• 1 tbsp. prepared horseradish
• 1 tbsp. red wine vinegar
• 2 stalks of celery, finely chopped
• 1 dill pickle, finely chopped
• 2 green onions, finely sliced
• 2 cloves garlic, finely minced
• 2 tbsp. fresh dill, roughly chopped
• 2 tsp. paprika
• - salt & pepper to taste

Directions:

1. Place potatoes in salted water and bring to boil. Cook until they are easily piercable with a fork (not quite fork-tender/mashed potato-stage - you want them just after al dente).
2. Drain water from potatoes and add to a large bowl. WHILE THE POTATOES ARE STILL WARM, add mayo, mustard, horseradish, and vinegar. Stir together until the potatoes are evenly coated. (If you like your potato salad wetter, add more mayo.)
3. Add eggs, celery, pickle, onion, and garlic and stir until everything is evenly incorporated.
4. Finish with dill, paprika, and salt & pepper, stirring after each to make sure everything is evenly distributed.
5. Cover and chill in the refrigerator for a few hours or until ready to serve.

Serve chilled.

Serves: 3-5
Serving Suggestions: This salad is the perfect accompaniment to your favorite cookout foods - burgers, brats, hot dogs, barbecued chicken, ribs... whatever! Serve it cool on a hot summer day alongside your favorite grilled fare and a cool, refreshing glass of lemonade or beer (if you go in for that sort of thing).