It's been so nice to get out of the house lately and go do things again! I actually didn't need a jacket for the first time since November the other day. It felt weird...but it felt right. Now if the weather can just stop fighting the fact that spring is coming and give me 50+ degree days my life will be complete :)
One of the things I've missed the most this winter is using our grill. I know you can still use your grill in the wintertime, but seriously who wants to march outside in -10 degree weather in two feet of snow to flip a burger when you can easily make one in your warm cozy kitchen?! Well now the snow is finally
I decided I wanted to make something new to go with our yummy grill-made cheeseburgers we made last night and decided to give White Potato Salad a try!
Again, I'd never made this salad before, but I knew what I wanted in it. I've seen numerous different recipes, but none of them had everything I was looking for. So I decided to make up my own recipe. I started with the white dressing and then just added in things I liked until it tasted good. That's about it!
The smell of the grill was almost intoxicating. It reminded me that warmer days are still to come. It reminded me of fireworks, and sitting outside late into the night, and crickets, and catching lightning bugs, and walking around barefoot. All the things I love but haven't had in months!
4-5 Russet potatoes (or whatever kind you prefer)
2/3 Cup sour cream
1/4 Cup mayonnaise
2 tsp yellow mustard
3-4 Tbsp white vinegar
2 hard boiled eggs, cut up
1/2 Cup celery, chopped up
1/4 Cup parsley
3-4 Tbsp dill weed
salt and pepper
Start off by boiling your potatoes. Put your potatoes in a large pot and add 1 tsp salt and enough cold water to cover them. Boil on high heat. Once boiling, turn heat down add let simmer for about 20-25 minutes or until tender when poked with a fork.
Drain and rinse with cold water to stop the cooking. Set aside to finish cooling.
To make the dressing mix together the sour cream, mayo and mustard in a large bowl. Stir in a tablespoon at a time of the vinegar, stopping once it reaches your desired thickness. You'll want to make sure it's pretty easy to pour, but again stop when you are happy with the consistency.
Cut the potatoes into medium cubes and add to the dressing. I kept the skins on mine, but feel free to take them off. Stir until coated in the dressing, then add all remaining ingredients and stir until everything is combined together. For the salt and pepper just do a couple shakes, tasting as you go, and stop when it tastes right to you.
Put the salad in the fridge for 1-2 hours before serving. Enjoy!
Are you ready for spring?! I know we are. Our seedlings are in full bloom and our garden plans are well underway. And I've got a few summer ideas I cannot wait to try. Hope the rest of your weekend is wonderful!
Thanks for stopping by!
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