CHARLESTON, W.Va. -- Memorial Day is here, signaling the start of the trio of summer holidays: Memorial Day, July Fourth and Labor Day.
I refer to Memorial Day as the one without fireworks. However, it isn't without picnics, family reunions, outdoor sports and other gatherings, and we're always looking for potluck-style food.
Potato salad securely has a place at the head of the table, no matter the occasion. While sweet potatoes are the starch of choice because of the low impact upon blood sugars and a tasty way to get something sweet, the good old regular standard Idaho spud can still be enjoyed. A half-cup serving of a light-ingredient salad is generally a good rule of thumb to maintain.
No two potato salads are ever alike, as each family has their own preferences -- thumbs up or down to additions of olives, sweet or dill pickles, chunky onion, bell peppers and even cucumbers. (That one came about from a friend and neighbor of ours when we lived in Pittsburgh; first time I ever experienced cucumbers in potato salad.) But when you think of it, what's so odd about that? A cuke's just a pickle waiting to happen.
We've found this simple (nonpickled) dill dish appealing to everyone where the more quirky-ingredient toss-ins have failed. Keep it in mind this summer as a side for grilled seafood.
Dill Potato Salad
Makes 8 (1/2-cup) servings.
6 cups quartered red, Yukon gold or russet potatoes (cut russet into bite-size chunks)
1 cup light mayonnaise
3 to 4 tablespoons skim milk