I talk to my mom almost everyday and at some point during our conversations the talk swings right around to, what else…food. The other day while having our daily chat, I found out that I have one very unique thing in common with my late grandmother, Dorothy. I am a lover of what she called “dry” potato salad, just as she was. Unlike the creamy tangy kind I grew up eating, made with a little mustard and sweet pickle relish, the type of potato salad I like showcases the silky starchiness of the potato itself with just a few simple ingredients and very little mayonnaise.
- 4 medium Russet potatoes scrubbed
- ½ medium onion, finely diced
- ¾ cup frozen peas & carrots
- 1 cup of good quality mayonnaise
- Salt & Pepper to taste
What to do:
In a large glass bowl combine the vegetables and the cooled potatoes with the mayonnaise and season with salt and pepper to taste. Enjoy!