Springtime in the Rockies is definitely a time of extremes and this year has been no different. In the front range of Colorado, March and April are actually the snowiest months, not the typical winter months. In the past thirty days, we have had three significant snow storms and we are a little tired of the snow and would prefer rain over snow at this point. On the bright side, these spring storms are extremely necessary and make for beautiful conditions in the summer. This week’s Cee’s Fun Foto Challenge is Summer – Fire, two words that people in Colorado never want to hear in the same sentence. For this photo challenge we chose a few photos from previous summers that represent various images indicative of summertime in the Rocky Mountains. It is mostly beautiful, but sometimes volatile. We chose a couple of picture-perfect summer days in the mountains, a typical summertime sunset, angry storm clouds that we don’t want to see, and finally a picture from the Waldo Canyon Fire, something we would prefer to forget.
As summer turns up the heat, we cool things down by preparing a nice batch of cold potato salad. It is creamy, refreshing, and can be paired with just about any entrée. It is also perfect for summer picnics or any large gathering. We happened to serve it with some halibut that we’d dusted with Old Bay Seasoning and then breaded, but it could have just as easily been served with hot dogs, hamburgers, or anything else. The key to a good potato salad is to not over cook the potatoes, but to get them just to the point that a knife slides easily through them and then immediately cooling them off so that the cooking process stops. If you over cook the potatoes, they will become too soft to mix with the sauce. This is one of our favorite side dishes, so we hope that you enjoy it.
- 4 Medium Potatoes – cut into half-inch cubes
- 1/2 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp Brown Mustard
- 1/2 Stalk of Celery – finely chopped
- 2 tbsp Onion – finely chopped
- 2 Hard Boiled Eggs – chopped
- 1/2 tsp Celery Salt
- 2 to 3 tbsp Milk
- Salt and Pepper to taste
Place the potatoes into cold, salted, water and heat to a boil. Boil at a slow-rolling boil for approximately 20 minutes or until a knife easily penetrates the potatoes. Drain the potatoes, put them back into the hot pan to help get any excess water off of the potatoes, then put the potatoes into a bowl and chill them in the refrigerator until cold. If you are in a time crunch, you can put them in the freezer until they are chilled (not frozen). In another bowl, mix the mayonnaise, mustards, celery, onion, celery salt, milk, salt and pepper, stirring until all of the ingredients are thoroughly combined. Add the egg to the potatoes and gently toss with the mayonnaise mixture until all of the potatoes are fully coated.