Summer is time for outdoor dining. Picnics, clambakes, cookouts, garden parties and poolside knoshing with cocktails.
One of the most versatile summer side dishes is potato salad and it can be particularly delicious when using local potatoes, garden celery and fresh herbs. Adding these aromatics along with a drizzle of olive oil allows you to use less mayo making for a lighter potato salad.
4 medium to large russet potatoes (do not peel). Boiled and cut in large cubes. Allow to cool.
3 stalks of chopped garden celery
2 tablespoons of olive oil mayo
2 tablespoons of EVOO
1 tablespoon of dijon mustard
1/4 cup of apple cider vinager
1/2 teaspoon of celery salt
1 teaspoon of chopped fresh parsley
1 teaspoon of fresh chopped chives or scallions
1 large hard boiled egg
Scrub potatoes and chop in large cubes so that you may boil till soft but firm (to serve them with the skin on). Allow to cool.
Chop the egg
Toss with condiments until consistency is creamy and add more olive oil or mayo until you reach the desired creaminess. Then serve in large decorative bowl with a generous sprinkle of fresh chopped parsley.
We serve this salad as part of our clam bake, as well as our poolside BBQ. Even people who don’t like potato salad love this one. It is elegant enough to be served along side lobster for a more formal event like a rehearsal dinner or dressed down for a back yard graduation party or picnic. We most recently served it for a romantic lobster bake at Cuvee where the bride, Melissa wore a beautiful purple floor length dress. Here’s to you Melissa and John and we hope the rest of you will try this.