Posted on May 30, 2011 - by Lucy

Memorial Day Supper Club and Perfect Potato Salad

Every couple of months a gang of us gets together for Supper Club. The hosts provide the main dish and give loose instructions to the guests for side dishes, hors d’oeuvres and dessert. Everyone puts in a little extra effort because they only have to make one dish. John and I served grilled shish kabobs and chicken sausage (marinade courtesy of Diana Abu-Jaber in THE LANGUAGE OF BAKLAVA).

And on the side were spinach salad, grilled vegetables, and my favorite potato salad, prepared by Stacie. (I’ve never made a potato salad that I love, though I love ps!) She shared her recipe from Park Avenue Potluck.

Perfect Potato Salad
3lb Red Bliss Potatoes (about 24)
2 cups finely chopped red onion
2 tablespoons white wine vinegar
1 tablespoon sugar
2 tablespoons celery seed
2 cups Hellmann’s mayonnaise
salt + pepper to taste chives for garnish
Place potatoes in 3-quart sauce pan, bring to boil, then simmer for 15 minutes until just tender; let cool Transfer to LARGE BOWL add onion, sprinkle with vinegar, gently mix. Mix together sugar, celery seed, mayo; season with s+p then fold into potatoes. Cover and refrigerate until ready to serve/ top with chives.

I’m going to have the leftovers for lunch:). And here are Scott’s gorgeous veggies and Barbara’s amazing lemon curd and coconut cake. I’m sorry I didn’t get the appetizers–we ate them too fast!