Potato Salad with Wild Thyme

Chef Allison Davis shows us one of her favorite Summer-time recipes - Potato Salad!

C1 3 chopping up some celery at the moment.

But this week we are talking about a classic american dishes.

This one, i don't think it's more classic than potato salad.

It's a good summer dish, but it's honestly good anytime of the year.

We're going to go through the basics.

The first thing is all about the potatoes.

I like using a combination, honestly.

I love yukon gold potatoes because they're nice and mealy, and then idaho's are pretty economical, so i've got a mixture of yukon gold and idaho potatoes, which have been appealed.

For time sake i went ahead and dice them up ahead of time and then boiled them or par cooked them in boiling water.

Then i was like to finish them in the oven because they kind of get a little crispy around the outside and then it just softens them to the perfect texture for potato salad.

That is the first step is just working the potatoes, peeling them par boiling them, and then finishing them off in the oven with a little salt, pepper, and olive oil.

These have set out.

These have cooled now and they're ready to go.

We're just going to kind of finish mixing up our potato salad.

I like going with red onion in mine, just because i think it inks a nice pop of color and red onion also has a really nice bite to it.

All right.

I'm dicing up some celery.

My chef here at wild thyme and i have this debate but i think you guys are going to agree with me.

I like using dill pickles, because i like salty, but she likes using some pickle relish, so she likes a little bit of sweet in her potato salad.

I guess it's personal preference and you can go with either one, but this is really handy in an easy convenient addition.

This is just a dill pickles, deli- style relish.

We're just going to add this in.

It's already diced up and ready for you.

I think it's got a little bit of red pepper in there as well, but not sweet bread and butter.

This is your dill.

All right.

Then i'm going to go with our celery.

Celery i think it's kind of a must, because it gives you that welcome back!

As families cope with the new normal of staying at