This weekend I decided to have an indoor picnick. Well, actually, I decided to make potato salad and (baked) fried chicken and pretend like it wasn’t completely bad for me. Somehow rationalizing that meal with the thought of a checkered table cloth made enjoyment possible. That and I have already blown my diet up completely the last few weeks because of reasons that would make most men go all “ewww gross, don’t talk about that very natural thing that happens with women because we are children.” Yeah, who would have known that after I stopped breastfeeding (we made it 9 months, WOOT!) my body would decide that I needed 2 months worth of a reminder of what I had missed during my pregnancy and my awesome food making body time. To say I am angry and over it is an understatement. 

But I digress. 

Potato Salad is delicious. I love mayo, I love potatoes, I love onions and eggs and indulging. I adapted my own take on a very good recipe by Ina Garten.

3 ish lbs red potatoes
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Salt and Peppah
1/2 cup chopped celery
3/4 cup chopped red onion
6 Hard boiled eggs
Place the potatoes along with some salt in a large pot of water. I like to add a bit (like a tbs or 2) of apple cider vinegar because I am convinced it makes them mo bettah. Boil the potatoes until you are happy with them (I personally like mine a little mooshy, but you might not). This should all take about 15 – 20 minutes. Pierce them with a fork to check for doneness.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of peppah. Set aside.
When the potatoes are cool enough to handle, cut them into a size that fits your potato salad needs. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, and chopped up eggs. Salt and Peppah to taste. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

I served this delicious potato salad with The Neely’s Buttermilk Baked Chicken. The only changes I made to the chicken recipe were that I used bone-in split breasts (they were huge, juicy, and delicious! I am not much of a chicken pieces kind of person and I hate dark meat), I soaked them in a buttermilk mixture for 24 hours, and I added some extra spices to the cornflake / cheese mixture. This chicken turned out so dang delicious. I had never soaked chicken in buttermilk before and now I will do it as often as possible. The husband liked this chicken more than he likes my roasted chicken, which is a lot. Like, a whole lot. Faboosh.

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