This Friday I am running the Great River Ragnar Relay with my team, Rock Flag & Eagle. If you haven't heard of the Great River Ragnar, it's a 196-ish mile relay race that lasts about 26 hours and runs from Winona to Minneapolis. You run on teams of 12 divided into two vans of 6, and while it sounds hellish and slightly disgusting, well, it is. But it's also so much fun!!! This is my second year as a captain for Rock Flag & Eagle, and we had our pre-race team BBQ on Sunday evening. I tasked myself with bringing a salad of sorts, and so I turned to an awesome recipe for potato salad that I found two years ago from a work friend.
This potato salad is delightful. The recipe is simple and flavors are a bit fresher and brighter than your traditional potato salad. Plus, using green onions instead of white or red avoids that rogue crunchy texture that, at least to me, is so off putting about traditional potato salad. But if you prefer that crunch, add in 1-2 finely chopped celery stalks and you're all set! This potato salad is perfect for a BBQ or potluck, and it will serve 8-10 people in side-style portions. Have leftovers? Save 'em....this dish eats just fine the next day with a fresh sprinkling of salt and pepper and a dash of fresh dill!
3 lbs Yukon gold potatoes, washed and diced into 1-inch cubes
4 scallions, sliced thin
3 tbls freshly chopped dill
2/3 cup mayo
1/3 cup sweet pickle relish
2 tsp white wine vinegar
Salt & pepper to taste
Fill a large pot with water and add about a tablespoon or so of salt. Add in your potatoes and turn on the stove, heating the potatoes until the water boils. Allow the water to boil until the potatoes are tender, about 3-5 minutes. Drain the potatoes and put them into a large bowl to cool.
Meanwhile, whisk together the mayo, relish, vinegar, and salt and pepper (maybe a teaspoon of each to start...add more if you like). Set aside. Once the potatoes are cooled, mix in the scallions and dill. Pour the dressing over the potatoes and gently mix to coat. Taste and adjust seasonings as necessary. Serve chilled.