recipe

October 20, 2016

Janice’s Potato Salad

Janice's Potato Salad in a white casserole dish with a spoon

I am crazy about the Minnesota State Fair. The end of summer countdown can be set by the clock of the State Fair. I have been known to be at the gates at 8 a.m. We will eat until we can’t stuff in another Sweet Martha’s cookie, cheese curd or Turkey To Go sammy. We will leave, go home and nap and do it again that night! There is no experience more Minnesotan for me than the Great Minnesota Get Together, although a good potato salad at a summer BBQ comes close.

State Fair time means summer is coming to its natural close, and while I will lament for the long hot days, I am also a Minnesota girl at heart who loves the completeness of each season. State Fair time means fall and winter aren’t far behind and usually by the time I have finished the last corn dog, cookie or curd – I am ready.

But before I can close out summer I must have one more scoop of Janice’s potato salad. I’m sharing the recipe below, but note that you should plan ahead! The potatoes should be boiled and cooled hours ahead of time.

Janice is my mother-in-law’s sister. Janice’s potato salad is legendary. It is traditional in its taste but it presents a little better than the eggy gooey yellow mayonnaise mess that sometimes passes for potato salad. Janice’s potato salad is creamy, light, white and bright and pairs well with all those end-of-summer meals like beer can chicken, BBQ ribs or blackened grilled ribeye. I have made this potato salad three times this summer and each time it gets rave reviews. If you can get to the St. Paul Farmers’ Market and get your hands on some of the delicious little red, yellow or even purple potatoes as I have used here, consider making Janice’s potato salad for a last blast of summer before you head to the State Fair and say goodbye to the lazy days until next year.

Janice's Potato Salad

Janice's Potato Salad

Janice’s potato salad is legendary. It is creamy, light, white and bright and pairs well with all those end-of-summer meals like beer can chicken, BBQ ribs or blackened grilled ribeye.

Ingredients

  • 2 lbs potatoes, boiled in their skins and refrigerated for 4 hours.
  • 2 green onions, sliced
  • ½ cup diced red onion
  • 2 garlic cloves, minced
  • 1 cup mayonnaise
  • ¼ cup Dijon mustard
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 1 tsp lime juice
  • 1 tbsp dried dill (if using fresh: 2 tsp, chopped)

Instructions

  1. Boil potatoes leaving skins on until fork tender. Refrigerate for 4 hours.
  2. Slice green onion and red onion and mince garlic.
  3. Mix remaining ingredients in a cup.
  4. Toss potato and onions with dressing to coat
Check out all my side dish recipes here.

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