Here it is! A single serving of my favorite potato salad. I was tempted, just now, to write “the best” potato salad, but I’ll be fair and just say “my favorite.” However, I will tell you that I hate potatoes but can’t get enough of this stuff. Actually, I promptly inhaled what you see above after photographing it. Yum. I am satisfied.

I used three of the little red new potatoes that came in the fresh produce box, chives from the back-yard herb garden, and Old Bay, which, in my book, is local. I’m in Annapolis, Md. for crying out loud! (If you haven’t heard of Old Bay, it’s because it’s a regional Maryland spice. Great on steamed crabs, corn on the cob, and apparently potato salad.)

Here’s the recipe, so if you’re watching fireworks in peaceful solitude this Independence Day, whip it up!

Recipe: Old Bay, Cheddar, and Chive Potato Salad
Serves one

2 to 3 red new potatoes
1 Tbsp red wine vinegar
1/4 tsp honey or dijon mustard
1/2 tsp parsley
1/8 tsp pepper
1-1/2 Tbsp light tasting olive oil or vegetable oil
1/4 tsp (or to taste) Old Bay seasoning
1/4 to 1/2 tsp fresh chives, finely snipped
1-1/2 Tbsp shredded cheddar cheese

Cover potatoes with water in a pot and boil, covered for 30 minutes. Meanwhile, whisk together vinegar, mustard, parsley, pepper, oil, and Old Bay.

When potatoes are finished, drain and rinse with cold water to stop the cooking. Allow them to cool. When cool, quarter potatoes and drizzle dressing over top. Add chives and cheese, and fold carefully to coat potatoes with dressing and cheese. Chill and enjoy.

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