Potato Salad with Carrots and Spring Onions

Hey friends! I'm currently studying for an exam tomorrow, so my sister Becca generously agreed to guest-post for me.  She's honestly a better writer, cook, and photographer than me.  I'm not sure why I'm the one with the food blog. Anyway, enjoy!!!

Hello Stew or a Story readers!  This is the lovely Trisha’s younger sister, previously made famous in the pad thai party and the strawberry banana walnut bread (it’s almost time to pick strawberries! and make strawberry bread!  But don’t add bananas, gross.)

I’m writing today because it’s exam time for Trisha in The Law School (shudder).  It’s exam time for me too, but, well, I care less.

Since it’s *almost* summer, and since I didn’t want to make some sexy chocolate cake to out-shine all of my sister’s other blog posts ever, I decided to make good ole potato salad to bring to a cookout.  Also spring onions are out at the farmer’s market, and they are just beautiful.

If you like onion flavor but don’t like onion flavor on your breath three hours later, spring onions are your new best friend.

You may wonder “why carrots?” or “I don’t like change; potato salad is just for potatoes!”  And I have some very good reasons.  Here they are:

• I like to add carrots to everything – they are cheap, colorful, and good for you.  Carrot cake is my favorite cake, big surprise
• They have a similar texture to potatoes when cooked, so they meld well in this salad.
• Their natural sweetness pairs well with the acidity and tang of the dressing.

How do I end a blog post?  With a command?  MAKE THIS SALAD.  NOW.

Trisha always has something nice to say, like “Hey friends, have a blessed day.” or “Hey friends, share this with your loved ones.”  

But I’m not the nice sister, if you haven’t figured that out.

How about this:

Potato Salad with Carrots and Spring Onions

3lb red-skinned potatoes, cubed into potato-salad-sized chunks

5-6 spring onions, thinly sliced

8 carrots, chopped into ¼ - ½ inch coins

4 small sour pickles, sliced

Dressing:

½ cup mayo

2 Tbsp apple cider vinegar

1 ½ Tbsp creamy Dijon mustard

1 Tbsp whole grain Dijon mustard

1 tsp salt

Freshly ground black pepper to taste

Bring a large pot of water to boil and add the potatoes.  Cook for 8 minutes, add the carrots, and cook for 8 minutes more.  Drain and let cool.

Whisk all dressing ingredients together.

Dump all ingredients in a large bowl and pour dressing over.  Stir.  Taste.  Add salt if needed.