American Potato Salad
Hubby and I won’t be around this weekend to kick off the summer with friends and grilled food since we’ll be out of town. But if we were, I can gaurantee I’d be making this American Potato Salad. It has just enough mayo to be creamy but not too mayo-y, gets some crunch from scallions and celery, and has hard boiled eggs and parsley to round out the flavors and textures.
To learn more about this American Potato Salad, head over to Cooking New England for the full post and recipe.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
When I think about New England cooking, I think of clam chowder and anything related to maple syrup! ( here in Pennsylvania it is hard to get good clam chowder–it is always way to thick)