From Johnna’s Kitchen: Perfect Potato Salad

Whether you say po-TAY-to, or po-TAH-to, you’ll likely agree that potato salad is a classic favorite at any party!

Here’s a few fun facts about the sturdy spud:

• The potato is the most universally grown crop in the world.
• The Inca people of Peru were growing potatoes in the Andes Mountains as far back as 200 B.C.
• The Incas used the potato to treat injuries. They also thought it made childbirth easier.
• Potatoes were often eaten aboard ships to prevent scurvy because they are loaded with vitamin C.
• Potatoes were the first food to be grown in space. In 1996, potato plants were taken into space with the space shuttle Columbia.
• The world’s largest potato was grown in the UK in 2010. It tipped the scales at 3.76 kilograms (8 lb 4 oz) – the weight of a newborn baby!
• Potatoes are environmentally friendly. They’re easy to grow and don’t require massive amounts of water, fertilizer, or chemicals to thrive.

Potato Salad

Ingredients:

5 lbs. Potatoes, peeled
1 onion, diced
3 stalks celery, diced
2 cups mayonnaise
Dash of yellow mustard
2 teaspoons salt
1 teaspoon pepper
2 teaspoon celery seed

Directions:

Cover potatoes with water in and bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10-20 minutes. Drain and cool slightly before cutting into cubes.

Combine onion, celery, mayonnaise, mustard, salt, pepper, and celery seed in large bowl. Add potatoes and toss gently. Serve chilled or at room temperature.