Bathroom conversations are sometimes inappropriate. Sometimes funny. And sometimes just plain dumb. Here’s what I overheard this morning:
Girl 1: “So how long were you in Paris?”
Girl 2: “About 5 days”
Girl 1: “Did you get to go to France at all?”
Girl 2 (with a sad tone): “No, we only made it to Paris.”
From the comfort of my closed-door stall, I almost #1 – laughed and #2 – said something totally rude. Somehow, I kept my mouth shut, made my way back to the office and shared this craziness with my coworkers. I really hope they were joking and I was being duped somehow? Sadly, I’m pretty sure they were being serious.
I’m not one to keep my mouth shut so that was pretty much the most difficult part of my day. I’m also not one for potato salad. It’s just not my thang. Usually. Until I tried this one! I’m not sure why or what happened but… I. Love. It. Plus, it’s super easy to throw a huge batch together for a party. Always important to have these recipes up your sleeve! AND you can make it the day before so you’re not rushing around like a crazy person. Double win.
The fresh dill throws this right over the edge. Yes, you can use dried. But, please don’t do it. Run to the store for the fresh. It’s not expensive and it makes all the difference here! Now, this recipe makes a gigan-TOR batch. Feel free to cut in half, quarters, or double it if you want even more. I promise your party peeps will rave about this potato salad!
- 8 cups cooked, diced red potatoes
- 1 cup sliced celery
- ½ cup chopped green onion
- 5 hardboiled eggs, diced
- 1 c. mayonnaise
- 2 tbsp white wine vinegar
- 1.5 tsp salt
- 1 tsp sugar
- ¼ tsp pepper
- 4 tbsp chopped fresh dill
- Boil your eggs: Place eggs in cold water 1 inch above eggs. Bring to a boil, turn heat off, cover and let sit for 12 minutes. Immediately drain and fill with cold water. Once cool, dice them up for the potato salad.
- Cook potatoes: Place potatoes in cold water 1 inch above potatoes. Bring to a boil, cook until fork tender. Drain, cool and dice.
- Slice celery and green onions while potatoes are cooking.
- To make dressing, whisk together: mayo, vinegar, salt, sugar, pepper and dill. Set aside.
- Combine potatoes, celery, green onion, eggs and dressing.
- Let sit in fridge for at least one hour, preferably 4 or more. Enjoy!