After perusing many, many potato salad recipes (I had no idea how many combinations with potato and mayo or potato and vinegar there are!), I settled on this pretty basic recipe. I liked that it is a creamy recipe (using mayo) rather than a sharper version (using vinegar instead). We used Yukon gold potatoes instead of red potatoes so we sliced them into large quarters before boiling them. After they cooked and then cooled completely in the fridge (over about an hour) we cut them into slightly smaller chunks but not too much smaller. We added in 1/2 a small shallot finely diced and 1 large celery stick diced up as well.

Potatoes have cooled-ready for mixing ©EverydayCookingAdventures 2013

I am telling you this recipe was fabulous, although I might be a little biased since I prefer creamy potato salads. It was just as good as my favorite potato salad from Draeger’s Market in Northern California. I wouldn’t change a thing! Yummy summertime dish and it went perfectly with our BBQ cheeseburgers and another great side dish of Classic Macaroni Salad (click link for that recipe). Here’s my potato salad: #marthastewart

©EverydayCookingAdventures 2013

Lemony Potato Salad

Everyday Food, July/August 2013
Prep Time: 10 minutes
Total Time: 50 minutes
Serves: 6

Ingredients

• Salt and pepper
• 3 pounds (8 to 10) medium red potatoes, scrubbed
• 1/2 cup mayonnaise
• 1 teaspoon grated lemon zest plus 2 tablespoons juice
• 1/2 cup finely chopped fresh chives
• *OPTIONAL: 1/2 shallot, finely diced & 1 large celery stick, diced  

Directions
1. In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.

2. In a large bowl, combine mayonnaise, lemon zest and juice, and chives (and shallot and celery optional). Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.
*Additions made by Everyday Cooking Adventures