In the Kitchen: Potato Salad

Potato Salad - a favorite summer side often seen at BBQ's. However, usually the farthest from my mind as something to make. But a small bag of fingerlings sitting in the fridge and a hankering for winter-y mashed potatoes, they were born!

I never, repeat ever, grab these from the side table, mostly because they have always tasted too much like the mass-market super market kind so often served. That bad notion of what potato salad tastes like may have scared me! hehe.... And then add in the egg factor - no a big egg fan - and chunks in my 'salad' equal no beueno.

So I decided to get-over-it and make some I would love. And I am proud to say these were a huge hit, HUGE!!!! (I'm already craving more and may not be planning a BBQ so I can make/eat more!)

Chop roughly 1lb fingerling potatoes into like size chucks, add to boiling water. Boiling until tender but still have a bite. (I like a bit of chuck in my potato, once mixed up)

While boiling, chop 1/4 red onion, 3 green onions. When potatoes are done drain and put into fridge to cool off.

Once cool, add roughly 1/4c mayo (3 big spoonfuls), about 2 tablespoons yellow mustard (2 good squeezes), the juice of one small lemon, and then mix in chopped onions. Garnish with a sprinkle of chopped green onions. The lemon juice really brighten's the dish up and makes it taste fresh and perfect for summer!!!! Keep in refrigerator until ready to serve - best cold, in my opinion! When ready, take out and enjoy!