Summer entertaining is my favorite. Probably because it is easy to prepare most of the dishes before hand so that you can relax and enjoy your company. Also, because men always seem to want to work the grill so if you plan your food wisely the menfolk will do the actual cooking on the day of the party. Men always look better standing at the grill in 100 degree weather, holding their bottles of beer. I just look hot and sweaty and borderline alcoholic.
This week I thought I would share some recipes for those of you entertaining this weekend. Everything can be made in advance.
First up today, the ubiquitous potato salad. It is a summer barbeque staple. Honestly, I think it is written in the Constitution that you must serve this at any and all Fourth of July functions, or else be deported.
My husband is currently eating his second helping of it and said, “You have to give me this recipe!” I guess in case I meet an untimely death he wants to ensure that he can still eat this potato salad.
Small red potatoes, cooked and diced
2 celery ribs, sliced
1 cup minced onion
5 hard-boiled eggs (I left these out because I didn’t feel like making them)
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
Scrub your potatoes with your vegetable brush. Since we are going to keep the skin on you want to make sure that all the dirt is washed away.
Boil your potatoes in well salted water. Drain when they are soft.
Here I refrigerate the potatoes and let them cool off. Usually until the next day. Warm potato salad just does not appeal to me at all. Gag.
Step Four: Cut up the potatoes into bite sized pieces. Dice your onion and celery and toss it into the bowl too.
In a small bowl mix together all of the ingredients from the mayonnaise down.
Mix the dressing in with the potatoes, celery, onion, and eggs (if you used them)
Sprinkle paprika on top before serving.
Make sure that you immediately serve yourself before it is all gone.