What does summer mean to you? I'm sure for every person reading this there would be a different answer. One of the many things that summer means to me is picnics at the beach and potato salad. I found this potato salad recipe when 'Lil Burnt Toast and I ventured to Urban Harvest for some of our weekly groceries. I discovered this recipe in their weekly newsletter so I decided to deviate from my regular potato salad recipes and try something "new to me".
Prized Potato Salad is born in the More Than Burnt Toast household!!!
**"New to Me" Potato Salad**
2 lbs Nugget potatoes, quartered
3/4 cup mayonnaise *
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1 large sweet onion, chopped
1/4 cup finely chopped garlic scapes
5 hard cooked eggs
2 tsp cider vinegar
1 tsp ground mustard
1/4 cup minced fresh parsley
2 celery ribs, chopped (optional)
1/2 cup julienned sweet red peppers (optional)
Place the potatoes in a saucepan and cover with water. Bring to a boil. Reduce hear; cover and simmer for 12 - 14 minutes or until tender. Drain; cool for 30 minutes. Slice eggs in half (discard yolks or save for another use). Cut the whites into 1/2-inch pieces. In a large bowl, combine the mayonnaise, vinegar, sugar, mustard, salt and pepper. Add the potato, egg whites, onion, celery, garlic curls, red pepper and parsley; toss to coat. Cover and refrigerate for 2 hours or until chilled.
* Mayonnaise substitute from http://www.cooks.com/ . Mix the following ingredients and let chill for 1/2 hour: 1 cup yogurt, 1 T lemon juice, 1/4 tsp prepared mustard, 1 hard boiled egg (chopped finely), 1/4 tsp celery seed, 1/2 tsp salt. Keep refrigerated