Penzy’s Potato Salad
This potato salad recipe was adapted from “Mom’s Kitchen Sink Potato Salad” in the 2009 Penzy’s spices catalog. The picture made my mouth water, so I had to make it, albeit minus the chicken stock, hard-boiled egg, and bacon. I also messed with the amounts a bit, so bare with me, I’ll post the entire recipe as I made it. This also gave me a great excuse to use tons of Bac-Uns, and that’s always a good thing.
4 lbs potatoes, peeled and cubed
7 cups veg broth
3 tbs dijon mustard
1 tbs lemon juice
1/2 tsp raw sugar
1/2 cup extra virgin olive oil
1/4 cup Nayo
1 tsp mustard powder
1/2 tsp celery salt
1-2 tsp sea salt
1 tsp ground peppercorns
3 tbs minced dill pickle
1/2 cup minced red onion
2 green onions, sliced
3/4 cup chopped celery
1 cup chopped red and green bell pepper
1/3 cup chopped pimento stuffed green olives
1/3 cup chopped black olives
1/2 cup pickle relish
1/4 cup bac-uns
1. Bring the stock to a boil and add potatoes. Boil twenty minutes or until they crumble when forked. Drain.
2. In a separate bowl whisk together mustard, lemon juice, sugar, olive oil, Nayo, mustard powder, celery salt, salt and pepper.
3. Add dressing to the potatoes and toss to coat. Add the remaining ingredients and stir to combine.
This is seriously good. I’m pretty sure it’s all about the different textures, it’s got lots of crunch, but some nice soft and saucy bites to. The pepper adds a nice kick as well. My favorite thing though is probably the inclusion of the two types of olives, I really like that briney flavor that they add.
Even better, it actually feels like summer today after WEEKS of rain. Granted there was a thunderstorm around 1 this afternoon, but it passed quickly and the sun actually came out afterwards. Yay!