Summer salads are my absolute favorite choice for light and cold meals. Fresh foods are readily available all summer long at our local farmer’s market and I take full advantage of that. When I make a salad, I turn it into a full meal because standing over a hot oven for hours is okay some of the time but I can scarcely be still when there’s so much to do and see during the summer months. I’m going to share my original potato salad recipe with you using my homegrown lemon thyme. I keep two pots growing year round because lemon thyme goes so well with all sorts of delectable dishes.
I make potato salad at least once a week and depending on what potatoes are readily available determines how I make it. Sometimes I use sweet potatoes and change up the veggies a bit. Sometimes I use red or golden potatoes which go well with grilled corn, cut off the cob and stirred in. Anything goes really when it comes to potato salad including adding meat if you so desire. I go meatless once to twice a week and this particular recipe makes a tasty and filling meal on my meatless days.
- 5 pounds of potatoes, whatever you have on hand. Peeled (or not), diced and cooked (I add a heaping teaspoon of salt in mine while cooking). Then chilled overnight in the fridge.
- Dill relish or 1 large dill pickle crushed.
- 4 -6 boiled eggs, sliced.
- Celery, 1 stalk sliced.
- 1/2 to 1 cucumber diced.
- Pepper, I used bell pepper this time but any kind will do including jalapeno.
- 1 tomato or several cherry tomatoes (I’m using my homegrown tomatoes).
- 1/2 onion, diced.
- 1 container sour cream.
- Several stalks of lemon thyme, washed, dried and stems removed.
- Salt & pepper to taste.
- Parsley, 1-2 tablespoons.
*wash potatoes really well then peel with a sharp paring knife*
*dice in chunky sizes to cook*
*use your potato peels in your compost for herb gardening*
*cut all of your veggies up into chunky sizes*
After potatoes have been cooked, drained and cooled to a room temperature degree or have sat in the fridge overnight add all ingredients to them in a large bowl and stir until blended. Don’t over stir or the potatoes will turn to mush. Top off with a sliced egg, a shake or two of parsley, tomato slices and lemon thyme springs.
My tasty summer potato salad dish can be stored in the fridge up to 48 hours before serving but it never lasts that long around here.
Fun fact: thyme is pronounced “time.”
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