Nothing says summer quite like potato salad, unless, of course, it is garden potato salad. This hearty salad takes plain old potatoes to a new level with fresh garden veggies that even the pickiest eater will find hard to resist.
Instructions
Prepare the Potatoes
1. Wash, peel and cut potatoes in half. If you are using new potatoes from the garden, scrub with a vegetable brush to remove peelings.
2. Fill a dutch oven with 2 quarts of cold water, add the potatoes and bring to a boil. Always start potatoes in cold water to retain flavor. Reduce heat to maintain a slow boil and cook for 20 minutes. Test potatoes by piercing with a fork. Potatoes should be tender but not be mushy.
3. Drain potatoes and set aside to cool.
Prepare the Eggs
4. Boil eggs in a small pan for 10 minutes.
5. Remove pan from the stove and drain eggs.
6. Cover the eggs with cold water and let sit for 5 minutes.
7. Crack the shells on the side of the pan and dip the hard-boiled egg into the cold water. The shell will slip off easily.
8. Set eggs aside to cool.
Making the Salad
9. Chop the cooled potatoes and eggs into irregular pieces and mix together in a large bowl. Irregular-shaped pieces provide more flavor and texture to your salad and allow the flavors to blend together.
10. Add 1/2 of the mayonnaise and mix well.
11. Peel and chop the cucumbers into coarse pieces. Add to the potato and eggs and mix.
12. Cut tomatoes in varying shapes and add to the salad, mixing well.
13. Mince the onion as fine as you can. Minced onion provides plenty of flavor that won't turn off the onion haters in your family.
14. Add the remaining mayonnaise to the salad mixture and stir throughly. Add minced onion and peas and stir again, being sure to spread the onion and peas throughout the salad.
15. Add salt and pepper to taste.
16. Cover tightly and refrigerate for 1 hour before serving.
Tags: cold water, aside cool, onion peas, potato salad