We are in the midst of baseball season! Who’s your favorite team? I honestly don’t have one, but being only a few hours away from Seattle, I would love to see the Mariners play.
For me, it’s about summer get together’s with friends and sharing yummy food and drinks.
Potato salad has always been a fan favorite to serve at BBQ’s, sporting events, picnics and other summer gatherings.
I was recently asked if I would cater a baseball themed shower in July and this will be one of the items on the menu. Hence the name “home run” potato salad. (I will share the rest of the menu and pics mid July)
I created this simple potato salad a few years back and it always gets rave reviews. I hope you enjoy! Memorial Day weekend is only a few days away.
Home Run Potato Salad
- 1 1/2 pounds yukon gold potatoes
- 3/4 cup finely chopped celery
- 1/2 cup finely minced scallions, white and green parts
- 3 hard cooked eggs, finely chopped
- 1 cup good quality mayonnaise (Best foods or Hellman’s)
- 1 teaspoon granulated garlic ( Not garlic salt or garlic powder)
- 1 teaspoon kosher salt
- fresh ground black pepper to taste
Wash potatoes well and cut into uniform sized pieces. Steam potatoes until soft and then lay out on a sheet pan and cool in fridge or freezer. ( I like to steam the potatoes rather than boil because they don’t soak up the water and become soggy)
To cook eggs perfectly, place in a pan of cold water. Bring to a boil. Cover and turn off heat. Let sit covered 10 minutes. Rinse under cold water until cooled. Peel and chop fine.
Place chopped egg, celery and scallion in a large bowl. Add cooled potatoes. In another bowl whisk together mayonnaise, granulated garlic, salt and pepper. Add to potato mixture and stir to thoroughly combine. Adjust seasonings if needed.