Thank god the season of cheesy pasta is over. Seriously, my waistline couldn’t handle it anymore. Now that the sun is shining and the temperatures have warmed up, I feel like eating lighter. And nothing says summer to me like potato salad.
This very basic potato salad is easy to make, and even easier to eat a pound of. It’s light with a little kick from the celery seed. My friend Joe talks about this potato salad to this day, and he hasn’t eaten it since my mom made it for him in 2001. “My mom sends kisses!” I told him once. His reply: “Screw the kisses! Send the potato salad!”
On the menu:
Serves 4 as a side dish
4 medium sized potatoes (I used red potatoes, but you can use Idaho if you prefer)
1/3 cup mayonnaise
1/4 cup ranch dressing
1 tsp celery seed
1 tsp salt
Boil the potatoes whole for around 25 minutes, until you can stick a fork in them and it pulls out easily. Let the potatoes cool for around 15 minutes. Slice into chunks and mix in a bowl with mayo and ranch dressing. Add the celery seed and salt, and mix until incorporated. Refrigerate for at least an hour before serving.