It's a potato salad kind of day. The kind of day that says, "Welcome" to the nice weather and acknowledges that we've turned a corner from grey and damp to balmy and bright. It helps that someone on a forum that I frequent was asking for ideas to help her bland potato salad. Hers has small red potatoes, which I actually don't care for. I am not a fan of the "earthiness" of new potatoes at all. It also had mayo, hard boiled eggs, salt, pepper, and some dry mustard. That's it. Mine is quite different. I like my potato salad to have different textures. It's actually basically my mother's recipe.
It starts with dicing some Yukon Gold (or other waxy) potatoes, and boiling them until just done with some peeled cloves of garlic. Then I drain and rinse them under cold water to cool them quickly. Usually I fish out the garlic to mash into the dressing. I forgot today. So there will be some little bits of big flavour scattered about in the salad this time. LOL
While the potatoes cook, I dice veggies. I like to use celery (with the leaves), tomatoes, cucumber, red or yellow or orange peppers, radishes and red onion. The dressing is simple. Mayo, a little dry mustard and a little yellow mustard. Plus the boiled garlic, salt and pepper. My mother mashes in egg yolk, adding the diced whites to the salad, but I don't bother. I don't really notice much difference without the egg.
Then the whole thing gets gently tossed together and sits in the fridge for a few hours, or overnight. I garnish it with a sprinkle of paprika and a little freshly ground black pepper. Hubby and I feast on it for a few days, since the kids won't eat it (they just do not like potatoes that aren't crisp, like my hash browns or grilled slices).