Ultimately I chose something that was memorable and different for me: Kristina's Potato Salad. For years I have stuck with the same potato salad recipe that I store up in my noggin. It's pretty basic: potatoes, hard boiled egg, mayo, mustard, and pickles. Trying out the recipe allowed me to explore the other options out there. Be warned though, there is a lot of chopping for this recipe. Give yourself some time for all of the prep work!
Other favorite salads:
This is Thai Salad ... in which we enjoyed the best of both salad worlds: lettuce and potato! With a delicious peanut dressing!
Warm Salad! Once you get over the weird name (it took me a while) you can enjoy a nutrient rich, flavorful salad. So green!
Tofu Salad. Tofu and veggies marinated in a garlicky sauce. YUM!
Kristina's Potato Salad
Adapted from Mollie Katzen's New Moosewood Cookbook
6 medium potatoes (about 3 pounds), boiled until tender
2 hard boiled eggs, chopped
1 medium bell pepper, diced
3 to 4 finely minced green onions
1 small cucumber, minced
1 cup finely minced parsley
1/4 cup fresh minced dill
1 to 2 teaspoons salt (to taste)
fresh black pepper
1/4 to 1/3 cup cider vinegar
1 to 2 teaspoons dry mustard
1 to 2 teaspoons dry tarragon leaves
1 to 2 tablespoons prepared horseradish
1/2 cup mayonnaise
1/2 cup sour cream
Combine everything in a giant bowl, chill, and serve!
A Happy Taste Notes
When making this potato salad, be sure to gather all of your ingredients first. Use a clean cutting board and a sharp knife and go to town! There is A LOT of chopping but it is totally worth it.
If you don't like mayo or sour cream, you could leave out one, the other, or both. Without them, the potato salad will have a sort of vinaigrette on it, which sounds darn tasty to me.