When I was a kid, my parents would throw the most epic July 4th parties. Along with the seven of us in total, what seemed like hundreds of loved ones would arrive in twos and fours – armed with coolers, freshly baked pies, and cold summer salads. We had a giant, kidney-shaped pool and people would put out their towels on our lawn. I don’t think you could see even an inch of green lawn – because the entire lawn was covered by colorful towels and happy people. The food was memorable!
After the sun went down, we would light sparklers and small fireworks. We would eat melting ice cream and then spoon up all the rainbow sprinkles that had sunk to the bottom of our “ice cream soup.” My dad would blast 38 Special out of the speakers he kept under our deck, and we’d all be swatting mosquitoes and enjoying shared stories. Sometimes, people would even go night-swimming. It was summer in a nutshell! Those are the memories I strive to make with my family.
My sister loves macaroni salad, but potato salad was always my weakness. I remember the different variations of it over the years. I’d have the classic kind – with potatoes, mayo, and dill – and not much else – but then I remembered even more of the potato salads with a little (or a lot) something extra. I’m talking green crunch, and the potato skins still nearly intact.
Potato salad is a lifelong classic, but I’m all about taking things to the next level, and making a big mess doing so! Colman’s Mustard is no condiment – it’s a next-level-inducing active, HOT participant in your favorite summer dish. Whether you add a pinch to pasta or pizza, or to your potato salad, you are in for a treat. This recipe is your perfect summer party dish:
- 2 lbs red potatoes, scrubbed and chopped
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tsp Colman’s Dry Mustard Powder
- 1 tsp Colman's Prepared Mustard
- 1/2 cup chopped celery
- 1 tsp salt
- 1 tsp pepper
- Scallions, carrots, peppers, etc. for garnish
- Dill for taste
- 1. Bring potatoes to a boil in a pot of salted water and cook until tender and easily pierced with a knife
- 2. Drain potatoes and return them to pot
- 3. Add mayo, sour cream, Colman's Dry Mustard Powder, Colman's Prepared Mustard, celery, salt, pepper, and garnishes
- 4. Smash using a potato masher
- 5. Put in the fridge until chilled
- 6. Adjust seasonings before serving
- 7. Enjoy!
You may need to adjust your seasonings until you get your perfect taste. Start slow with your Colman’s Dry Mustard Powder and then work your way up to more. You won’t be disappointed!
I don’t know if this is the exact potato salad recipe of my youth, but it’s more like a combination of everything I ever loved about potato salad. Crunch. Creaminess. HEAT. And love – lots of love. What do you put in your potato salad?