Anytime Potato Salad

Some meals are thought of as seasonal, and for most people potato salad is a summertime side dish. I can eat it anytime, so that is the title I came up with for our version. I rarely use measurements when I cook anything, so you will need to season to taste. It’s better to start with a little, then add more if desired.

Potatoes, cubed (boiled but not overdone, unless you want mashed potato salad)

Eggs (boiled and shelled and diced. Usually one egg per pound of potatoes)

Onion (diced, one for a medium size batch, two for a large)

Mayonnaise (we prefer the real stuff)

Ranch Salad Dressing (the secret ingredient, just add a dollop. That means just a bit, not too much)

Mustard (Spicy Brown!)

Ground Thyme, Dill weed, Paprika, Caraway Seed, Celery Seed, Parsley, Salt and Pepper

Mix it all together then eat it warm right out of the bowl. If there is any left chill it and serve as a side dish for your Memorial Day, Fourth of July or Labor Day picnics. It’s also great for your Thanksgiving, Christmas and Groundhog Day get togethers. Bon Apetit!