David MaloshYields: 8 serving(s)Prep Time: 45 minsTotal Time: 45 minsSavePrintThere's a reason dishes like potato salad, macaroni salad, and coleslaw have been around for ages and ages: When made well, they really are the perfect picnic side dishes. They're cool, creamy, can be made ahead, and are extremely easy to pack up and stash in a cooler until time to eat. Beyond that, they're delicious! The combination and the melding of flavors, especially in homemade potato salad, just screams summertime… friends… fun. Seriously! I just took a bite of this potato salad and I heard a hundred tiny voices say, "Summertime! Friends! Fun!" at the top of their little bitty lungs.
Okay, people. Listen. There are as many potato salad recipes in this great land of ours as there are grains of sand in all the beaches in the world, and that ain't no lie. There are potato salads made with red potatoes, russet potatoes, and sweet potatoes. There are hot potato salads and there are cold potato salads. There are potato salads with a mustard base, a mayonnaise base, or an oil and vinegar base. There are potato salads with herbs, with onions, with water chestnuts, with bacon. It'd be impossible to list all the different combinations, so I'll stop there.
Today, I'm making potato salad the way it should be: fluffy, light, flavorful, and packed with mix-ins. Serve it for your 4th of July menu with baked beans, pasta salad, burgers… and two pieces of pie. And that's an order.