I love the way potato salad can easily be a light meal and can be different every time you make it. The way you dress it provides endless variations as does the components. Tonight I used baby Idaho potatoes, tomato and chopped up ham, then loaded it with fresh basil, parsley and chives. I dressed it with mayonnaise mixed with seed mustard. Leftovers, if there are any, can be stretched by me adding avocado, hardboiled eggs and/or cucumber and a whole different meal is born.
What a timely post Kate, with St. Patrick's Day just around the corner. I'm a fan of the humble spud and always have been.
Your salad looks lovely.
Posted by: Amanda | 03/13/2012 at 06:29 PM