There is one small problem...I don't have a backyard with the gingham-covered picnic table, a grill, or the horseshoes. I can squeeze lemons for the lemonade and make the rest of the food, but on a much, much smaller scale. I can sit out on the common patio here with a Cook-Out for One...made inside! I'll be happy with a couple of hot dogs and potato salad.
This is going to be one of those admissions where you're probably going to say to yourself, 'How long has she been cooking?' I honestly believe this is the first time I've made potato salad. Truthfully. I cannot remember making it in the past, unless the result was so horrendously awful, I have conveniently forgotten the whole incident. When I make something like this, I could almost smack myself for thinking there was some mystery that was eluding me. It's boiled potatoes...with other stuff thrown in! I think a lot of the hesitation has to do with not wanting to destroy the memory I hold of certain foods. My mom is a decent cook, and I distinctly remember how her potato salad used to taste over all those summer cook-outs when I was growing up back East. I'm not saying hers is the end-all-be-all of potato salads, but I can 'taste' it in my mind. Know what I mean?
So...here I come with my own twist on a classic. I know my mom's and most other potato salads I've eaten have hard-boiled egg in them, but I've kept it out of this version. It's pretty short and sweet. Measurements are estimations at best, because, well...it's how I work...at least today. Maybe 'sublime' is too extreme a designation for something so easy...but I do believe it's far from boring.
'Sublime' Potato Salad (okay...maybe, maybe not)
3 medium to large red potatoes
1/2 cups diced baby carrots
1/4 cup minced red onion
2 tablespoons chopped pepperoncini
1 teaspoon minced garlic
1 tablespoon spicy brown mustard
1/2 cup mayonnaise
salt, to taste
pepper, to taste
Wash potatoes and dice into roughly 1-inch or slightly larger pieces (skin on). Add to medium saucepan with enough water to cover and bring to a boil. Cook until done (about 12-16 minutes). Drain and rinse under cool water. In a bowl, combine all ingredients and gently stir to evenly distribute mayonnaise and mustard. I also sprinkled in a little Magic Dust Rub because that stuff is amazing! Try to make it a day before, so everything has time to co-mingle.