This post was contributed by a community member. The views expressed here are the author's own.

Community Corner

Potato Salad: The Summer Party Staple

Make sure to bring plenty of my mom's potato salad to your next cookout - you'll need every ounce.

It’s that time of year when our calendars are jam-packed with events. Like our family, you probably have a combination of graduation, wedding, shower or first communion invites hanging on your fridge and you’re sandwiching all those events between sports events. Maybe you’ve even been asked to bring something or you’ll offer to make something for a special upcoming event?

Well, if you do bring something, tell them you’re bringing the potato salad. This one’s the best I’ve ever had and if you make it once, be prepared to make it often. This is my mom’s potato salad that she’s been making for years. It’s everyone’s favorite in this house. When it’s on the menu for a cookout or Sunday dinner at Nana and Papa’s, there won’t be any left.

This time of year is a challenge for dinners. So many of us are at the fields late and we’re often scrambling for dinners and trading easy dinner secrets at the fields. It’s so nice to come home to dinner already ready or at least partially made. So, grab some cold cuts at the deli or have some hotdog or hamburgers ready to throw on the grill and make this your side. If you make the recipe, you’ll have enough for a family for two nights, but you can easily double it (half for a party, half for dinners).

Find out what's happening in Dedhamwith free, real-time updates from Patch.

Happy Mother’s Day to all the mom’s out there, but especially to my mom, a great cook, baker, but most importantly, the greatest mom anyone could ask for! 

Enjoy!

Find out what's happening in Dedhamwith free, real-time updates from Patch.

Nana Kathy’s Potato Salad:

2 teaspoons celery seed

3 tablespoons vinegar

7 cooked large peeled potatoes cut in ¾ inch pieces (cook until fork tender)

2 teaspoons salt

1/2 teaspoon pepper

1 1/2 cups chopped celery (about 4 stalks)

1 teaspoon dry mustard

1 1/2 cups mayo (I use Hellman’s)

1/4 cup scallions (thinly sliced)

6 hard cooked eggs (peeled and chopped)

Soak celery seed in vinegar for 30 minutes. Place cooled, drained potatoes in a large bowl. Mix mayo, salt and celery seed/vinegar mix, mustard and pepper; toss gently with potatoes. Add celery, onions and cooled hard cooked eggs, toss gently. Refrigerate for at least 4 hours. 

We’ve removed the ability to reply as we work to make improvements. Learn more here

The views expressed in this post are the author's own. Want to post on Patch?