Summer Potato Salad

This potato salad recipe is the one I have been using to kick off the summer when barbecuing and when trying to stay cool in the occasional hot weather here in Chicago. I have grown up all my life attending picnics and backyard parties that have given me some high standards regarding barbecue food. After becoming vegetarian five years ago I was forced to try to come up with some delicious alternatives or adaptations to the recipes I was used to. Just recently did I finally find the perfect potato salad recipe. Potato salad in its infinite glory and ease to make is a vegetarian staple for summer parties and a fairly new edition to my favorite things to cook in the summertime. I introduce to you step-by-step directions for making my yellow mustard summer potato salad…

Ingredients:
3 lbs of Red or Russet Potatoes
3-4 Stalks of Celery
2 Cups of Mayonnaise or Salad Dressing (I use salad dressing in this version)
4 Tbsp Fresh Cilantro, Chopped
One Medium Yellow Onion, Diced
½ Cup of Yellow Mustard
Salt and Pepper as needed




1.Wash then boil the potatoes for twenty to twenty five minutes until thoroughly cooked.





2.While the potatoes boil, thinly chop celery, dice onion, and chop cilantro. Then set aside.





3.Let potatoes cool for twenty minutes.




4.Cut and partially mash the warm potatoes then add cilantro, celery and onion. Then add mayo and mustard.




5.Add salt and pepper to taste and refrigerate until completely cooled (at least two hours but best when chilled overnight) and enjoy!