You can still get potatoes aplenty at the market, and potato salad is a classic summer picnic and barbecue food. My go-to recipe is French potato salad (served warm with vinaigrette, herbs, and capers) but for our party last night I went with a creamy curried potato salad. Lots of people liked it, and the recipe is extremely simple. I roughly doubled the quantities below because we were serving a crowd.
1.5 lbs boiling potatoes (I like red), cut in bite-sized chunks and cooked in salted water until tender
.5 cup finely diced onion
.5 cup frozen peas, briefly cooked
1 hard boiled egg, diced
.25 cup mayonnaise (real is the only way to go; don’t use that light stuff)
.5 tsp curry powder
salt and pepper as desired
Toss the cooked potatoes, onion, and peas. Stir the curry powder and seasonings into the mayonnaise. Add the egg and mayonnaise mixture to the potatoes and stir to coat evenly. Serve as is or chilled.