Another season passes and my poor Rams just couldn’t muster up enough wins to even make the playoffs, forget about the Super Bowl. The Big Game is on Sunday, making it the biggest tailgate party of the year. The past few years we have been invited to our friends’ John and Albert’s house in Venice Beach. Just picture it. About 15 screaming queens who are more interested in the food and commercials than the actual game. Love it!
I also love a good potato salad when tailgating. It’s the perfect side dish to hamburgers and hot dogs, cold sandwiches, BBQ brisket, carne asada, chicken, and the list goes on and on. We have a number of recipes for potato salad, some with mayonnaise, others without (Art’s favorite), some with black olives other with green olives and capers. This is similar to a recipe I grew up with in my family. Now gurls, pick up your pom-poms and get in line. Ready, okay!
Ingredients:
3 pounds red potatoes, washed and cubed
3 large eggs, boiled, peeled and chopped
2 cups celery, chopped
2 cups dill pickle, chopped
1 8 oz. can of whole black olives, drained and rinsed
1/2 cup green onions, finely chopped
2 cups mayonnaise
2 tablespoons Dijon mustard
1/4 cup apple cider vinegar
1 teaspoon celery seeds
2 teaspoons sugar
Salt and ground black pepper to taste
Directions:
- Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
- While your potatoes are boiling, in a small bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, celery seed, and sugar. Set aside.
- When the potatoes are cool enough to handle, but still a little warm, place them in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the black olives, celery and green onion, salt and pepper to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold.
