Summer Potato Salad

Summer Potato Salad

1.5 pounds Baby Dutch Yellow potatoes
1 tsp kosher salt
½ white onion
1 stalk of celery
2 baby kosher pickles
2 Tbsp mustard
½ cup mayonnaise
½ tsp dill weed
1 Tbsp of minced garlic (one garlic clove minced)

Baby Dutch yellow potatoes are so buttery and perfect for potato salad in my opinion.

Take your potatoes and make sure they are all around the same size. I took them all and cut them in half, some of them in quarters if they were bigger to make sure they were all about the same size.

Why should we do this? It’s so the potatoes will all cook evenly and at the same time.

Put all your potatoes in a pot to boil—with just enough water to cover the potatoes. Then salt the potatoes and water with the salt. Boil for 10-12 minutes.

Don’t start the water boiling until AFTER the potatoes are in the pan. This will cook them all evenly as well.

While your potatoes are cooking it’s time to prepare the rest of the potato salad. In a food processor, chop your onion, celery, pickles and garlic. Set aside.

Drain your potatoes and pour into a medium size bowl. Add your veggie mixture, mustard and mayonnaise and serve up.



This can be served warm or cold. I like it both ways.

Although, I will tell you that letting the potato salad cool and then letting it sit in the refrigerator overnight really brings out all the flavors of the veggies and dill.

Serve with your favorite barbecue or even your favorite sandwich.
~Mrs Galvan~