This is a great side dish for a 4th of July cook-out. Of course, it's also delicious with regular red or yellow Yukon Gold potatoes, but why not make a special effort and look for the blue or purple ones, also called Peruvian.
This recipe uses mayonnaise as the smooth, creamy dressing and it has a delightful crunch from sliced scallions, celery and pickles. I love the addition of chopped hard boiled eggs, but this is entirely optional. I prefer to boil the potatoes whole, then when cooled, they can be peeled if desired.
Ingredients:
1/2 cup mayonnaise1 tablespoon yellow mustard
Freshly ground pepper, to taste
1-1/2 lbs. red, white, blue potatoes, cooked, cooled, diced
2 hard boiled eggs, diced
1 or 2 green onions, thinly sliced
2 stalks celery, small dice
1/3 cup dill pickle relish
Directions:
Prepare dressing: In a large bowl, mix together the mayo, mustard and pepper.
Add the remaining ingredients, the potatoes, eggs, scallion, celery and relish. Preferably fold in with a plastic spatula to avoid breaking up the potatoes.
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