No summertime soiree is complete without a heaping bowl of potato salad gracing the table—it’s the perfect warm-weather substitute for french fries. Just scoop some next to your smoked baby back ribs or fried chicken, pop open an ice-cold beer, and grab a seat on the deck.
What to buy: Make sure to purchase waxy potatoes, such as red-skinned or new potatoes, as they contain less starch than russets or Kennebecs and will retain their shape after cooking.
Game plan: You can cook the potatoes and eggs up to a day in advance and store them in the refrigerator until you’re ready to assemble the salad.
This recipe was featured as part of our Make Your Own Mustard project.