Summer is coming. I can feel it!
This potato salad is loosely adapted from Cooks County's All-American Potato Salad. Really the only things remaining from the original are the mayo-sour cream mix and the celery seed.
I cook the potatoes in quarters then cube them finer when they are done cooking. It helps me not end up with a potato soup!
Dressing ready to be mixed. This original recipe included salt, but I found it was waaaayyyy too salty. Salt to taste.
I add almost double the eggs. Love them! There are celery and finely chopped onions hiding under those eggs.
All folded together and chilled! Yum! This is quite a simple recipe and can be dolled up with radishes etc. if you please. But don't forget that simple is not bland. *Often too many flavors competing can make a dish less of a success than if it were simply made with a few good ingredients.
*Like adding onions to Caprese salad. Coooome oooooooooooon! You're RUINING it.
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