All that being said, I think you'll understand why I needed an easy dinner last night. We had pork chops (DIY Shake 'n Bake), squash with onions, and purple potato salad.
Cooking for my family is such a joy but my time is limited so I try and keep things simple. I'm going to make an effort to pay attention to quantities when I cook so I can share my favorite go-to meals with y'all. Let's start with potato salad. This time it was fancy because I found these cool little purple potatoes at "Plubix" (as AG says.)
Can you see how dirty that paper is? I have a theory that the dirtier the recipe, the better it is. This is totally true if you flip through my family cookbook. The persimmon bread recipe is barely legible. But that's one for another day.
I first made this with baking/russet potatoes because it's what I had on hand. This time I used the whole bag of the purple potatoes because it really wasn't much. I just doubled the amount of dressing I mixed up. Probably a cup of mayo, a big squeeze of mustard, a squeeze of lemon juice and salt and pepper. (I told you I don't measure) I put those in a big bowl and mix them up with a whisk and just add more of those ingredients to taste as needed. I want it a little strong because it's going to be spread pretty thin.
While the potatoes are boiling (in salted water) I mix that dressing up and chop a bell pepper and the green onion. These potatoes took about 20-30 minutes to cook fully. I add my egg (2 this time) into the boiling water with the potatoes for the last 10 minutes or so.
Have you ever used purple potatoes? Does your local grocery store carry them? Yesterday was my first time seeing them outside of a cooking show so when I saw they were buy one get one free, I couldn't resist.