Summer Red Potato Salad with Egg & Simple Cole Slaw

All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

I made these two dishes to accompany my Jack Daniels Honey Whiskey Marinated BBQ Pork Loin on Easter Sunday. I set out a simple buffet of reasonably inexpensive foods that could be made ahead & set out on a buffet so that I could enjoy the party along with my guests, rather than be stuck slaving in the kitchen all stressed out, cranky & sweaty. It was genius. My boyfriend, Miles, made a potato au gratin that we served on the buffet out of a slow cooker, my friend Alyse served her turkey meatballs the same way and with the addition of two slabs of grilled salmon, a cheese selection, my zucchini, mint & goat cheese terrine and some bread, crackers & condiments for the pork – the spread was complete. I made everyone (about 18 people) use paper plates & plastic cutlery. The cleanup pretty much all happened before my first guest arrived. It was the least stressful & easiest to clean-up-after party I have ever thrown. Still – I was a tad hectic getting it all prepared & out on Easter Sunday so my photographs are a bit underwhelming. Please try to forgive! 🙂

At any rate – these two cold sides were easy to make & don’t really have anything controversial in them. If your folks hate onion or something – just leave it out. Also – I didn’t do it here because of the BBQ pork (and not wanting to overkill the whole BBQ thing) – but a few tablespoons of your favorite BBQ sauce is amazing in potato salad. Finally, I did not peel my potatoes but you certainly can if the skins bother you (especially with russets or some other dirtier potato).

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Summer Red Potato Salad with Egg

INGREDIENTS

5 lbs red potatoes (or other potato) – cubed into bite size chunks

3 celery stalks – diced

1 small onion – minced

5 scallions – diced (some green slices reserved for garnish)

5 eggs – hard boiled & chopped

1 lg zucchini – diced (VERY optional)

2 cups mayonnaise

1/3 cup plus 2 TBS Dijon mustard

S&P to taste

Sweet or hot paprika as garnish

OPTIONAL ADDITIONS: BBQ sauce, sriracha, Tabasco, minced chipotle or adobo sauce, horseradish sauce, wasabi.

DIRECTIONS

Boil the cubed potatoes until just tender. You can boil the eggs in the same pan with the potatoes. Test by spiking one with a fork & lifting it out of the water. When done – the potato will slowly drop from the fork. Try not to overcook them. When done – drain & plunge into cold water & set aside.

Cool, peel & chop the eggs.

Drain the potatoes & then simply mix all the ingredients. Garnish with the remaining chopped scallions & paprika.