My granddaughter, Liliana Mae, turned one on June 4^th and my son and daughter-in-law were having a birthday party for her with immediate family and friends. Of course I had asked what I could make for the buffet, and they had asked me to bring a green salad of some kind. That morning they also asked if I could pick up a few things at the grocery store, including a potato salad of some kind.  Buy a potato salad? Sacrilegious! I knew what I was going to make! My hearty red potato salad! The red potato salad was a perfect side for the smoked pork butt, hamburgers and hot dogs, and a mixed green salad with red onion, feta cheese, tomato, cran-raisins, and black olives with a balsamic Italian Vinaigrette dressing. That salad recipe came from my dearest friend Pat, so I’ll make it for you this summer. It’s another winner!

What I like about potatoes is there are soooo many ways you can slice and dice them, mash and smash them, and bake and boil them! Red potatoes are a hearty potato and make a great hot or cold potato salad. Since it was 90° out the day of the party, I went with my cold red potato salad. (Teaser…..I have a mashed garlic horseradish red potato recipe I’ll share and a mashed cheesy red potato cauliflower recipe you’ll adore!)

But I have to digress a little to the curveball that was thrown at us as the weekend came. Liliana woke up on her birthday with 103° fever! That morning, I get a text from my son that said, “Houston, we have a problem.” I was in the car and over to their house in 5 minutes. My poor baby girl! She was trying to be as pleasant as she could, but you could tell she was in pain. Texts went out to let everyone know we weren’t sure what the day was going to bring with the guest of honor down for the count! I stayed to help them for a little, then went to the grocery store and was home at 11:30. Technically the party was supposed to start at 2. My daughter-in-law’s family was coming in from Maryland, and I was providing the 2 side dishes! We had to eat, right? I am so used to hosting on the fly that I guess I assumed I could take over for the kids and host the party at their house. But my son did rightfully put me in my place by saying, “Mom, Allie and I aren’t comfortable with a party happening at our house when we aren’t there.” Touché, Andrew!

So I got to work making my salads. I got both the red potato salad and the mixed green salad one in one hour (although my sister told me not to be so aggressive when listing my prep time as I move a little faster than others might). Realistically, leave yourself an hour to do the potato salad and at about 30 minutes for the mixed green salad. As I finished plating the two salads in large bowls, making the salad dressing, grabbing the serving utensils, and fresh dill for garnish, my husband, John, stands in the kitchen and waits for my cue to start loading the car. Every time he comes back in the kitchen he asks, “What’s next?” And I hand him another plate, bag or hostess gift. He patiently (or somewhat patiently) waits for me to collect last minute items that I forget or can’t find, like my phone, jacket, or sunglasses before he actually gets into the car. He knows me all too well. But let’s just say for the record that I have been on time a lot more than I used to be. AND, who is the one cooking, packing, taking care of gifts, cards, etc.? Yes, me, his wife, mother of his children and now grandmother to his granddaughter. So if he has to twiddle his thumbs for a few extra minutes while I get ready, oh well! And if you are the one who tends to be the organizer, gets most items ready, and does the shopping, then it’s ok if your spouse waits a little when you are getting ready for parties, showers, vacations, etc.!

We arrived at the party about 1:30 and the kids were heading to Urgent Care, betting it was another ear infection (which it was). My mom, sister and family were at the ready to come but we said to hold off, and let’s see how this plays out. I was ready to host my family at my house and just bring a bunch of food there. Many of you who have children may have had (or will have I don’t doubt) the same experience that happens when something big is going on, and one of the kids get sick. UGH! You scramble around shifting gears, cursing either to yourself (or out loud if the kids are young enough they won’t repeat it), and the whole day seems to go awry! Everything you planned is now up in the air. Things are on again, off again, and in our case, they ended up begin on again and telling everyone to still come over, but later in the day. Lily was given an antibiotic and was in good spirits for the few hours she was the star of the show. Then her bedtime arrived, and all hell broke loose. A story for another day.

And I was so happy that both salads were a hit! Personally, I think one can tell when salads are purchased at a grocery store. There’s a certain taste they have, maybe a little too vinegary? I have yet to have a purchased potato salad that tasted homemade, unless it was from a caterer. Yes, a cold potato salad can take some time to prepare, but the rewards are worth it. So hang in there when the day may have some surprises for you. Making my hearty, red potato salad can put a smile on everyone’s face when they need it most!

Enjoy!

Let’s get cookin’

Madeline  

Print Recipe

5 from 1 vote

Hearty Red Potato Salad: Party Size

This cold red potato salad is a hearty side dish for any summer barbecue or cold buffet dinner. Goes great with a spiral ham, grilled or smoked meats, or hoagie tray! It’s well worth the time put into making it, and I promise you will never buy a grocery store potato salad again….unless the stores run out of red potatoes!  

Prep Time1 hour hr

Cook Time20 minutes mins

Course: Lunch, Main Course, Side Dish

Cuisine: American

Keyword: bacon, barbecue, Dijon mustard, egg, green lovies, Kirkland Organix No-Salt Seasoning, mayonnaise, onion powder, party size, picnic, red potato, side dish

Servings: 15 people

Equipment

• 8+ Quart Pot
• Very large mixing bowl (10 quart size)

Ingredients

• 5 ibs red potatoes
• 1 TBLSP kosher salt
• 2 tsp black pepper
• 1 TBLSP Kirkland Organic No-Salt Seasoning
• 6 large eggs, hard-boiled
• 1 ½ cup mayonnaise I prefer Hellman's
• 2 TABLSPs Dijon Mustard
• ½ cup buttermilk low-fat is fine
• ½ lb bacon, cooked crisp
• ¼ cup stuffed green olives pimento stuffed
• 1 TABLSP green olive juice
• ½ cup red pepper, diced
• ⅛ cup sugar
• 2 cups celery, chopped
• ⅓ cup onion, diced white or yellow
• 2 TABLSP fresh dill, roughly chopped if using dried dill, use 2 tsp
• Extra dill sprigs for garnish

Instructions

• Rinse and gently scrub the red potatoes. Do not peel.
•  Cut each potato into approximately 2-inch size cubes
• Placeinto an 8-quart pot filled with enough water to cover the potatoes.
• Bringto a boil and boil for 10 – 12 minutes, until potatoes are cooked, and a forkcan slide in easily and be removed easily.
• Turnoff the burner and drain the potatoes, putting them back in the pot on the burner so that any water is absorbed from the potatoes. Remove the pot from the burner if they appear to begin to stick to the bottom of the pot.
• Sprinkle in salt, pepper, and the Kirkland seasoning in with the potatoes.
• In a separate bowl, mix the mayonnaise, mustard, buttermilk, green olive juice andsugar.
• Add the green olives, red pepper, celery, onion and chopped dill to the potatoes.
• Add the mayonnaise mixture and gently toss with the potatoes until the potatoes andthe mayonnaise mixture are blended well.
• Plate the potato salad in a large bowl and garnish with fresh dill.

Notes