When I was 23 my roommates and I decided to host a pot-luck 4th of July party.  I decided I would make potato salad.  I can crush potato salad but the storebought versions just don't do it for me and also give me a little bit of ick like what is actually in there? You can't really tell… I gave it a shot and decided I wanted mine to have a bit of crisp crunch (hello celery!), some bite (apple cider vinegar and fresh herbs), and lots of creaminess. The dish was a hit and I've pretty much made it for every single 4th of July since!

The most important tip to make this potato salad is not to rush.  It’s a simple recipe but you need plenty of time to let those potatoes boil and then let them cool.  If the potatoes aren't cooked to where the skins fall off it will be a tough salad and not as creamy.  If you don't let them cool long enough before dressing it looks like a sweaty salad… It’s an easy, low maintenance recipe but plan ahead.

5lb Yukon or red potatoes

1 cup of celery sliced in thin little moons

1/3 cup of herbs chopped (I like parsley and chives)

1 cup of avocado oil mayonnaise

1/4 cup apple cider vinegar

1 tbsp dijon mustard

Salt and pepper

1. Heat a large stockpot of salted water, once boiling add the potatoes and cook until tender before straining into a colander.  Let the potatoes cool and then slice them into semi-large chunks and put into a serving bowl.  Chill in refrigerator.

2. In a separate small bowl whisk the mayonnaise, apple cider vinegar, dijon mustard, salt and pepper together.  Taste and add more of any ingredient of your liking. 

3. Once potatoes are chilled pour the mayonnaise mixture over them and mix well.  Then throw in your celery and herbs and mix again.

4. Chill and serve!

You think potato salad you think BBQ.  You could do something as simple as hot dogs and hamburgers or you could smoke some ribs. - RS