However I loathe it. Particularly the standard, heavy-on-the-mayo, throw-in-some-pickles kind. Here and there I've had some good, non-standard varieties, but it is not something I will think of when I am making a menu.
Last week while I was planning out a grilling party with some friends, the hubs specifically asked for potato salad. I think it's been over ten years since I've made it. I don't even have a recipe. I already had two bags of tiny red potatoes that I was planning to roast, so I went to the local market. All they had were the bags of the small Dutch yellow potatoes.
I looked online for a recipe and found this one. I had all the ingredients already so I went with it. However, while I was using quite a bit of potatoes, I didn't increase the dressing recipe. I like things lightly dressed, and am watching my calories. Turns out this was the perfect amount of dressing for double the amount of potatoes. Everyone enjoyed this one, so this recipe is a keeper.
2 pounds small red skinned potatoes, scrubbed and quartered
- 8 pieces of thick cut, chopped
- 2 tablespoons red wine vinegar
- 3/4 cup low fat or fat free mayonnaise
- 3 tablespoons whole-grain mustard
- 6 green onions, chopped in 1/4-inch segments
- 1/2 red onion, diced
- 2 tablespoons sugar
- Salt and pepper
- 2 hard boiled eggs, chopped