This recipe goes great with your summer meals. Whether you serve sandwiches, hot or cold, or grill up your favorite chicken, pork or beef, it adds a tasty balance. Did you ever notice at picnics when everyone brings a side dish and how nice it is to choose between them. A little bit of each to try and there’s always those one or two that stick in your mind and you wonder “how did she make that and how come it always tastes so good, what does she do differently?”

This potato salad recipe is one I used often in New England and was always a huge hit. In the mid-west the ingredients are much different except for the potatoes, so this is my New England deli recipe.

Use either Yukon gold or little red potatoes, they’re a bit more expensive but the taste in these potatoes makes a big difference. Generally I plan on a half pound of potatoes per person, I always like to have enough. So a five pound bag would work for about ten people (if you were using this recipe for a very large gathering with many other dishes, it could be less, but the choice is yours). If using little reds, wash and cut into quarters or sixths, leaving the skin on. For Yukon gold, wash, leave skins on, cut lengthwise in half and again cut each half lengthwise and then across into approx. 1 inch chunks. Boil potatoes until soft but not mushy, rinse well, drain and place in fridge, covered.

You will also need:
Thick sliced bacon cooked until crispy, then crumble.
1 large bunch of chopped green onion (scallions)
1 very small handful of fresh chopped parsley
2-3 large cucumbers peeled, seeded and cut into small pieces
4 stalks of celery, diced fine
2 dill pickle spears diced fine
1 teaspoon of dried tarragon
1-2 cloves of roasted garlic
¾ cup of heavy mayo

Mix together all ingredients with mayo. When potatoes have cooled enough to keep their shape toss together with mayo mixture, make sure you have mashed the roasted garlic well into the mayo, I do this first. I also add freshly grated pepper and sea salt in with the mayo mixture. Let stand covered overnight in the fridge for all of the flavors to blend together.

You will want your potato salad to be thick and creamy. Sometimes a recipe will need more or less mayo, adjust to a good consistency that brings the flavor of these great potatoes into the salad mix.

As always, enjoy and peace and blessings to you all!
Sue