Simple Summer Potato Salad

So today was out first full day of summer break. The kids were kind enough to sleep until 10am before they started slamming doors and arguing this morning. I almost sent them outside to play, but the weather was overcast and threatening to rain, so instead we went to Wal-Mart.

Not the most exciting summer adventure, but we needed stuff for dinner and craft projects, which I will tell you about later in the week. It also gets them out of the house and away from the tv/video games, which makes me super happy. I don't mind them once in a while, but real life actually happens away from the idiot box.

For dinner tonight, we settled on fried chicken and homemade potato salad. This is one of my favorite summer meals, because you can eat everything cold, at a picnic by the lake, on a super hot day. Unfortunately the weather isn't cooperating, and I had to work, but the food was still fabulous.

I tend to be super picky about potato salad. I start with organic rainbow potatoes and boil them in a big pot of salted water. Are you aware that there are ACTUAL health benefits to using different colored potatoes? They do more than make a pretty meal. While all potatoes are a good source of vitamin C, red and purple potatoes have slightly less calories, and yellow potatoes are a better source of calcium and iron.

After boiling the potatoes, I mix up my dressing in a small bowl while the potatoes cool. The base is mayo, like most summer salads, but I balance it with lemon juice, spicy brown mustard, and seasonings. I find this recipe to have a brighter taste than most potato salads I have tried in the past.

After the potatoes have cooled, I slice them into bite size pieces. Then I pour the dressing over the top and mix it all together. Voila! Simple Summer Potato Salad.

Simple Summer Potato Salad

Ingredients

1.5 lbs organic rainbow potatoes
Salt
1/8 cup mayonnaise
2 stalks of chives, chopped and trimmed
1 TBSP spicy brown mustard
1/4 tsp dried rosemary
1/4 tsp dried parsley
Juice from 1/2 a lemon
1/4 tsp dried basil
Pepper to taste

Directions

1. Put the potatoes in a large pot and cover with salted water. Bring to a boil, and then reduce heat to a simmer. Cover and cook for 30 minutes, or until your potatoes can be easily sliced with a fork. Drain and let cool. 
2. While the potatoes cool, make your dressing In a small bowl, combine the mayonnaise, chives, mustard, rosemary, parsley, lemon juice, basil, salt and pepper. 
3. Slice your potatoes into bite size pieces and place in a large bowl. Pour the dressing over the top and stir to combine. 
4. Cover and chill in the refrigerator until serving time; at least 1 hour. 

Makes 4 servings

I hope you enjoy this potato salad as much as we do. Let me know if your opinions. I am am interested in things like what you served it with, what you would change, and of course how you liked it. 

Have a great evening.

Kristie