Hot weather means a desire for cool food. What can be better than cold, homemade potato salad made from scratch with flavorful produce from your own garden – or the neighbor’s? Potato salad is actually quite good for you, especially if the mayo is homemade with virgin olive oil, or store-bought with canola or olive oil. The key, though, is a potato salad that is icy cold, and has bits of heat throughout. Radishes are excellent for this, as are homemade pickled onion, and a bit of hot pepper powder. If you have fresh hot peppers around, you might give them a try as well.
4 Yukon Gold potatoes, about 3 lbs.
7 red radishes, diced
Pickled onions (homemade) – about 1/4 c. diced
5 celery ribs, finely chopped
10 green onions, white and green parts, finely chopped
3 hard-boiled eggs
1/2 c. mayonnaise
2 T. apple cider vinegar
Ground pepper, hot pepper powder, Mrs. Dash, Dijon mustard
Chop potatoes into 1/2 inch dice; bring to boil in water. Cook till firm. Drain, and rinse with cold water. Shake out excess water. Refrigerate.
Bring eggs to boil in salted water. Boil 3 minutes, then leave in hot water (not boiling) for another 10 minutes. Cool in running cold water. Refrigerate until ready to use, then peel and chop. Add to potatoes.
Chop all vegetables into fine dice. Stir into potatoes and eggs.
Dress with seasonings, mayonnaise and vinegar. Stir all together. Refrigerate for several hours.