This refreshing take, on a traditional favourite; potato salad – will have all your holiday guests delighted. With flavours of fresh lemon, zingy Dijon mustard, creamy mayo and a hint of vinegar – this summer salad pairs wonderfully with any meats or fish (or great on it’s own). Courtesy of Dave Lieberman (of The Food Network), we’ve chosen to showcase this fabulous summer salad, which can be prepped and served in 40 minutes. Perfect for serving during your holiday trip and social gatherings!
A quick whip-up summer salad for those lazy holiday lunches
- 3 pounds (1.3kgs) waxy potatoes (or new potatoes), peeled
- 2 stalks celery
- 1 cup mayonnaise (low fat option can be used if you wish)
- 1 small red onion, finely chopped (about half a cup)
- 1/4 cup chopped fresh dill, tightly packed
- 1 to 2 tablespoons vinegar
- 1/2 lemon, juiced
- 1 tablespoon Dijon mustard, grainy or regular
- Kosher salt
- Freshly ground black pepper
Makes enough for 12 servings.
To avoid mushy potatoes in your summer salad, rather start the potatoes in cold water and then bring them to the boil (keep them in their skin). With the potatoes in a big pot, cover with enough water – potatoes should be submerged to cover the top of the potatoes by 1 inch (2.5cm). Season the water with salt and then bring the water to a steady boil. Cook like this until the potatoes are tender when pierced with a fork, which should be around 25 minutes. (Here’s a great handy guide to the various types of potatoes and their uses).
When the potatoes are cooked, drain the potatoes and then return them to the uncovered pot off the heat. Let them sit like this until they’re almost at room temperature. (Cooling them in the warm pot gets rid of any excess water still in the potatoes, and that means a less mushy salad, which is our aim).
While the potatoes are cooling, cut the white parts off the ends of the celery stalks. Cut the green stalks in half lengthwise, then across into 1/4-inch slices (1cm). Stir the celery, salt, mayo, and all the remaining ingredients together in a serving bowl large enough to hold all the potatoes.
When they’re cool, cut the potatoes into 1-inch (2.5 cm) chunks, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. The great thing about this summer salad is that you can make this dish up to a couple of hours in advance. Keep it covered at room temperature. Don’t refrigerate or the potatoes will get soggy and lose their rich, smooth texture.
Lastly, the only thing left to do… is enjoy with a glass of wine or bubbly!
Recipe courtesy of Dave Lieberman
Main photo credit: www.foodnetwork.com
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