I have a confession to make; this week there was not a lot of cooking or baking go on in my house; at least by me. I have been writing my weekly food blog for 3+ years now and my “norm” is to make something, take pictures of it and if it comes out good I will share it with all of you. If it isn’t blog worthy I either make something else, pull out something else I might have made and not shared yet or will try to share an oldie but a goody from a couple of years ago. I am sharing my easy Potato Salad – but these are actual photos from this morning! I wanted some today!
To clarify my comment above about no cooking by me my daughter spent her entire Monday making up lunches, snacks and a dinner. The rest of the meals were quick throw together meals and I would think most of you already have your own that you can quickly put together.
We are currently have a long weekend as it being Memorial Day – I do want to give shout out to all of the Veterans out there Thank You for your service!
There are going to be a lot of cookouts around here this weekend; probably not on Monday as they usually are because we are going to have another rain out of a day. We are close to having one of the wettest months of May on record Yeah us! We did get the gardens in though; so that is yeah us!
My go to Potato Salad
red new potatoes
Kens Zesty Italian
Dice the potatoes into the medium/small even pieces. Boil for about 10-15 minutes; depends on the size of the potato.
put your eggs in your pot and cover with water. bring to a boil, cover and turn off the heat, let sit for 13 minutes. Move to a cold water bath to stop the cooking process. and Peel once you can handle them.
This is what works best for me. I always make more and once peeled the pretty ones I turn into deviled eggs, the other ones I make into egg salad.
Drain your potatoes and rinse a little in cold water just so you can handle them a little. Place the warm potatoes into a plastic bag and add just enough Italian dressing so that they all get a little taste of it. I used around 2-3 tablespoons. Place in the fridge to cool completely.
once cooled add to a bowl big enough to mix and then you can put the salad in a nice bowl or a travel bowl. add the sliced egg, chopped celery and top with the chopped scallions.