Sometimes I think that the best recipes are born out of a different recipe’s failure. Or, at least, that’s what happened with my potato salad recipe. I originally was going to make this Red Potato Salad recipe I got from the June/July 2011 issue of Taste of Home magazine… but it quickly turned into my original recipe of Summer Mashed Potatoes when I boiled the potatoes a few minutes too long!
I like the idea of Summer Mashed Potatoes, because what is better than adapting a feel-good down home winter comfort food recipe to fit with a summer meal?
Summer Mashed Potatoes
- 2 lbs red potatoes, washed and diced (leave skin on)
- 1/2 onion, diced
- 2 cloves garlic, minced
- Salt, to taste
- 1/4 cup vinaigrette dressing (I used Cain’s White Wine Honey Vinaigrette)
- 2 tbsp dijon mustard
- Fill a pot with water and bring to a boil. Add potatoes and cook until very tender (about 8 minutes); drain.
- Add onions and garlic to a large bowl and mix with drained potatoes. Add the rest of the ingredients and mash/mix until you reach “mashed potato-consistency”