Today we reluctantly unofficially say good-bye to summer. ::Sigh:: And although the calendar officially declares more than a week until the equinox, the seasons HAVE changed here: our first rain of the wet season Saturday night and now a cool breeze pushes the curtains back and forth through the open windows.But before we bid Summer 2009 adieu, one last cookout demands a heaping bowl of my All-American potato salad. :-) Here's what you need:
8 Medium-large potatoes, cut into approx. 1/2-inch cubes
3 T Vinegar
3 Hard-boiled eggs
3 Stalks of celery, diced
1 Large red bell pepper, diced
1 Medium onion, finely chopped
Mayonnaise
Dijon mustard
Celery salt & pepper
Cook the potatoes (I leaved them peeled) in lightly salted boiling water for 15-20 minutes---you want them cooked but not mushy. Drain and rinse in cool water; drizzle with the vinegar and set aside. Chop up the veg and hard-boiled eggs. Combine with the cooled potatoes, and then add 1/2 to 1 cup of mayonnaise, depending on your preference (I start with 1/2 cup and then add more until I've achieved the desired "wetness"), as well as a tablespoon or so of Dijon mustard. Season with celery salt and pepper. Chill for at least 30 minutes before serving. Delish!
Happy Labor Day, everyone!
