Admittedly, I'm not the best photographer in the universe, but in my defense, potato salad ain't pretty. It is, however, delicious and my husband Douglas makes the best rendition of it I've ever had.
A few subtle touches - fresh thyme, a kiss of smoked paprika and crunchy celery leaves - elevate this picnic staple from side to stand-out.
Douglas' Summer Potato Salad
Ingredients- 3 lbs red potatoes
- 1/2 cup mayonnaise
- 1/2 cup dijon mustard
- 2 stalks fresh celery with leaves
- 1/2 white or yellow onion
- 3 fresh green scallions
- 1 tbsp smoked paprika
- 1 fist full kosher salt
- 1 tbsp freshly ground black pepper
- 1/2 cup fresh thyme leaves
- Quarter and boil the red potatoes for about 20 minutes, until tender to a fork or paring knife.
- Finely chop the celery, onion, scallions, and thyme leaves, and mix together with mayonnaise and mustard in large mixing bowl. Add salt, pepper and paprika.
- When potatoes are cool to the touch, dress them in the mixture and cover. Let ingredients set up together for an hour. Eat.
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