simple potato salad

Tuesday, July 24, 2012

While my mom and I were out last week, we were reminiscing about a comment that was made about a year ago.

The comment was something along the lines of my mom not thinking about what words were coming-out of her mouth.

Like when she referred to a beautiful sunset by saying "the moon sure looks pretty."


The comment we were laughing about was when we were out one evening and my mom ordered a wine spritzer. Judge all you want, but apparently they making a comeback. Usually when you get served a white wine spritzer, you get a glass with ice and wine, with a small carafe of club soda to add to it.  My mom gets her drink, pours in her club soda and adds a lime, takes a sip. She makes a face. Like a pucker face.

"Whew, that's strong. I think it's a double."

Wait, what?

"No mom, I think you just need to add more club soda. I'm pretty certain there's no such thing as a double wine spritzer. Pretty sure that's just a full glass of wine."

"Oh." And the she laughs.

So while you are enjoying this simple potato salad on a warm summers eve, try having a wine spritzer, a double if you please. Which is just basically ice and wine.

Simple potato salad
[ slightly adapted from the Kitchn ]

2 lbs russet potatoes, scrubbed, peeled and cubed into 2-inch chunks
3/4 cup mayonnaise
1 1/4 teaspoons dry mustard
1 teaspoon prepared yellow mustard
1/2 cup finely chopped celery
1/4 cup chopped green onions
salt & pepper to taste
finely chopped chives for garnish

In a large pot, add the potatoes and cover with cold water. Place pot on stove top and bring to a boil. Boil the potatoes for 20 - 30 minutes, or until potatoes are fork tender. Drain potatoes and add back to pot. Add to the pot mayonnaise, dry mustard, yellow mustard, celery, and green onion. Mash slightly with a potato masher, leaving quite a lot of chunks. If you like a smoother potato salad, mash more. Continue mixing by folding the ingredients with a rubber spatula. Season with salt and pepper, transfer to a large bowl and refrigerate for at least an hour before serving. Serve topped with chives, if desired.