April’s Potato Salad

What’s Cooking in Gail’s Kitchen? Elevated Edibles: April’s Potato Salad! For years whenever I made a six-hour road trip to visit my best friend, April, I would request her famous potato salad. Upon arrival, between hugs and laughter, we’d eventually meander to the front porch with a couple of ham sandwiches and a plate of homemade potato salad. As we’d sit there gazing out over cornfields at sunset, I’d inhale the intoxicating scent of juicy sweet corn, the pleasant odor of dewy stalks, humid green earth, and maybe even a touch of honey from waning wildflowers. I probably said the same thing over and over every year, “Life doesn’t get any better than this.”

APRIL’S POTATO SALAD

Ingredients:

7 medium potatoes, peeled and quartered

5 eggs, hard-boiled and chopped

1 1/2 cups mayonnaise

1 tablespoon vinegar

1 tablespoon yellow mustard

1 teaspoon sea salt

1/4 teaspoon black pepper

1 cup celery, chopped

1/2 cup onion, chopped

Instructions:

Boil potatoes in salted water for 20 minutes or until tender. Drain. Set aside. Combine mayonnaise, vinegar, yellow mustard, sea salt, and black pepper. Mix well. In a large bowl, add cooked potatoes, hard-boiled eggs, chopped celery, and chopped onions. Toss to combine. Pour mayonnaise mixture over all. Coat well. Refrigerate one hour before serving.

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