Dutch ovens are — at least to me — known mostly for two things: their ability to go seamlessly from stovetop to oven, and their ability to maintain heat. So, it wasn’t until I got my Dutch oven cookbook that I realized since it can hold heat, it can also hold the cold.
Heading into Memorial weekend and then summertime, that can come in handy.
I gave it a test with my family’s potato salad recipe, and found it survived traveling in a car without a problem.
The recipe is not a particularly fancy way of making potato salad, but it’s easy and nothing store-bought is quite like it.
Chalk that up to the Italian dressing. That, and most recipes typically call for removing the potato skins but I like the added texture. Amounts vary widely as well because different people have different tastes, including me depending on the day. Mostly you just want to coat everything to your desired tastes.
That’s the awesome thing about this recipe; you can make it your way, and even add hard-boiled eggs as you desire. But this is the way my mother taught me.
Here’s what I did:
- 2 lbs. potatoes
- 1 onion, chopped
- ½ to 1 c. Italian dressing
- ½ to 1 c. mayonnaise
- ½ c. yellow mustard
- Salt and pepper, to taste
Bring water (filled about halfway) to a boil in a large Dutch oven. Add the potatoes, and simmer, covered, until they’re cooked through, about 20 to 40 minutes depending on the size of the potatoes. Drain water, and let the potatoes cool to room temperature.
Chop the potatoes into bite-size chunks of your preference. Add the onions and Italian dressing, and stir to combine. Cover and refrigerate for 4 hours and up to overnight.
About a half-hour before serving, add the mayonnaise, mustard, and salt and pepper, and stir to combine. Enjoy with a hot dog or hamburger, and enjoy your Memorial Day!