Thursday, March 8, 2012

Palmer Potato Salad

Living in Palmer allows me to have access to an abundant supply of world-record size vegetables. Since we have about 19 hours of daylight in the summer, growing conditions in this area the vegetables just keep growing and growing! In fact Palmer is known as the farming center for the state of Alaska. My house sits next door to a commercial potato field and every fall, after the potato harvest, my family and I get to dig up all those extra potatoes that the machines leave behind. Here is just one of the recipes I make with them. It's a potato salad heavy on dill, with the perfect blend of crunch from the celery, sweetness of the relish, and heat from the onions. Talk about tasty 'taters! ~Patti
5 pounds red and/or yellow potatoes
2 hard boiled eggs, chopped
4-5 celery stalks, chopped 
1 medium white onion, finely chopped
1 bunch green onions, chopped
3 tablespoons dried dill weed
3-4 springs fresh dill weed
1 cup sweet pickle relish
1-2 cups mayonnaise 
1 tablespoon yellow mustard
salt and pepper to taste

Clean and cube the potatoes into about 1 inch pieces.  Leave the skins on.  
Boil in salted water until done, but still firm, about 10 minutes.  
Rinse with cold water, drain and set aside to cool completely.   

Place potatoes in a large bowl, top with the remaining ingredients and 
gently mix everything together being careful not to over mix and 
risk breaking the potatoes. 

Refrigerate several hours before serving.  

BTW-it's even better the next day! 
Serves 10-12 people.

Derby & Patti and buckets of potatoes!