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. 
This looks delightful! Especially for this snowy Boston weather today 🙂
beantownbaker — March 7th, 2013 @ 4:59 pm
It’s snowy here in Cincinnati too. Not quite as snowy as Boston, but I’m not complaining about that!
This looks great! I love rutabagas and parsnips, especially in stews!
beantownbaker — March 7th, 2013 @ 4:59 pm
I was glad to try a recipe with rutabaga!
I hope the cruise was fun! This sounds like a great winter dish.
beantownbaker — March 7th, 2013 @ 8:45 pm
We had a blast on the cruise – wish we were still on it!