I can't believe the whole summer has gone by without me making my red potato salad. It's a staple in my summer BBQ repertoire, but somehow it slipped through the cracks this year. I love a good potato salad. I don't really like deli potato salad, too much mayo and vinegar and not much else. I made up this red salad a looong time ago, and I love it, but my friend D makes a killer yellow potato salad. Along with the usual mayo, she adds mustard, hard boiled eggs and green olives. I've been known to eat it for breakfast it's so good.
I'm getting my hair cut and colored next week, and I have the urge to do something different. I love my cut, which is layered a bit with long bangs. Depending on the weather or product I put in, it can be straight, curly or wavy. Lots of fun....not. I'm not good with hair, I never look the same as the day I have it done. I get it colored to hide my greys, usually a shade lighter than my natural brown. I've been kicking around the idea of going more red than brown for a while now, two of my cousins went very red and they look cute. Kelly Clarkson's hair at her concert was red, which got me thinking of it again. I think I'm going to go for it, but subtly. Whatever that means.
Happy Labor Day!
Red Potato Salad
5 pounds red potato's
5 stalks celery
1 medium onion
about 6 tablespoons red wine vinegar
1 cup light mayo
salt and pepper
cut potato's in half, keep skins on, and cook in boiling water. After they are done, drain the water and have potato's sit in the pot on a very low heat, for about five minutes, keep an eye on them, this will help get rid of any extra water.
Chop up celery and onion, cut potato's into bite size pieces. Mix together, then sprinkle vinegar over all, along with mayo. Keep turning until well mixed, you may have to add more vinegar to taste. Add salt and ground pepper to taste, chill overnight.