Preparation time: 10 minutes

Cooking time: 15 minutes

Chilling time: 2 hours

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• Potato Salad

It isn’t summer without potato salad, but the conundrum is how much of its many ingredients to use for two servings. My version eliminates the guesswork. I prefer to leave the potatoes unpeeled for the added nutrients, but peel them if you wish. For best results, add the potatoes to the dressing while they’re hot so they absorb more flavor. And, if you have it, a teaspoon of chopped fresh dill makes this delightful. This makes a “dry” potato salad; for a wetter version, increase the mayonnaise to taste.

Makes 2 servings (about ¾ cup each)

• 2 tablespoons mayonnaise or Miracle Whip salad dressing
• 2 teaspoons sweet pickle relish
• 1 teaspoon cider vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon granulated sugar
• ¼ teaspoon celery salt or table salt
• 1/16 teaspoon (pinch) celery seed
• 1/16 teaspoon (pinch) freshly ground black pepper
• 1 (6-ounce) Russet potato, diced (about 1 cup)
• 1 large egg, hard-boiled, peeled, and chopped
• 2 tablespoons finely diced celery
• 2 tablespoons finely diced green onion, shallot, or fresh chives
• Salt and freshly ground pepper, to taste
• 1 teaspoon chopped fresh parsley, or 1½ teaspoons dried, for garnish
• ¼ teaspoon paprika, for garnish

1. In a medium bowl, make the dressing by whisking together the mayonnaise, relish, vinegar, mustard, sugar, celery salt, celery seed, and the 1/16 teaspoon (pinch) black pepper until thoroughly blended. Set aside.

2. Cook the potato in boiling salted water for 15 minutes, or until tender. Drain thoroughly and add to the bowl, tossing until the potatoes are thoroughly coated with dressing. Add the egg, celery, and onion to the bowl. Stir with a spatula until all of the ingredients are thoroughly coated with the dressing. Taste and add salt and additional pepper, if desired. Transfer the potato salad to a serving bowl, cover, and chill for 2 hours or up to 6 hours.

3. To serve, let stand at room temperature for 15 minutes. Sprinkle with parsley and paprika and serve.

Per serving: 190 calories; 5g protein; 10g total fat; 2g fiber;23g carbohydrates; 98mg cholesterol; 552mg sodium