My bf's cousin is a really awesome cook and at the last family gathering he made this simple but sooo friggen delicious potato salad! So after asking him what the ingredients were and inspecting each and every one of my (many) forkfuls I figured I could give it a shot too.
And since potato salad is just one of those things you alwayssss eat while camping, I thought it would make for a great pre-prepped camping meal. There's not much really to this recipe, it's basically just boiled potatoes (sliced in quarters or smaller chunks), boiled eggs, fresh dill & grainy mustard. The prep at home takes about 15-20 minutes, depends on how fast you can peel your potatoes! And then once at the campsite, you can make this in 5 minutes or less!! Everything can be packed individually in zip lock bags or Tupperware containers and stored in the cooler until you're ready to eat at camp!
I think what I love about this recipe is the dill! The dill adds that freshness that a creamy potato salad needs.
This will definitely be one of my summer side dish staples and I think you should give it a try too! Also, I would have taken better pics of the final salad at the campsite, but I actually made this during a really rainy afternoon....prepped it under a tarp and on top of the one dry spot I could find on the picnic table! lol #campingproblems
Scroll down for the recipe..... and thanks to my BF's cousin for the tater salad inspo! :P
A few simple ingredients that are easy to pack up for your next camping adventure!
This is how I packed all the ingredients..... Ziplock baggies for the eggs, potatoes and dill, then I just put the grainy mustard in a small tupperware and brought a small jar of mayo! Super easy and pretty compact so it doesn't take a up a lot of precious cooler space :)
The creamy, rich, dill-y and mustardy potato salad! I mixed it about 15 minutes before we ate, so that the mayo and all the flavor can mix together and settle in. So YUMZ!
Creamy & Rich Potato Salad
8 small potatoes, cut into quarters
3 boiled eggs, roughly chopped
1 C dill roughly chopped
2 tbs grainy mustard
1/2 C mayonnaise
salt and pepper, to taste
1. Boil the potatoes for 8 minutes and then turn off the heat. Leave in the boiling water for another 1-2 minutes (test for done-ness before removing from the water). Once done, remove from water and let cool.
2. Put 3 eggs into cold water and bring to a boil. Once the water is boiling, remove the pot from the heat and leave eggs in the water for 10 minutes.
3. Roughly chop some dill until you have about 1 cup.
If you are packaging for camping: Pack the cooled potatoes, dill and boiled eggs into zip lock bags. Pack the mustard in a small container and do the same with the mayo. Label the baggies if you want!
4. Assembling the salad: Mix all the ingredients into a large bowl, stirring everything together a few times so that the potatoes are evenly coated with mayo, mustard and dill. Let sit for 15-30 minutes and then serve, devour & enjoy!!!