Old Bay Potato Salad

Labor Day is fast approaching and I am already dreading the last days of summer.

I realize it’s not over yet, but somehow it always seemed to be that as fast as the kids began school, summer was swiftly ending.

I will miss the dinners on the deck, the balmy evenings where no one wants to go to bed, and even watering my flower boxes.

It is hard to say if I will miss those things more than I will miss the fresh summer food and the aroma of grilling. (Truth be told; we tend to use our grill year round.)

Labor Day always meant spending the day at the pool and of course, it always seemed to be the best, most perfect day of summer.

It meant we closed the place down and sadly waved good bye.

It meant burgers and hot dogs and watermelon. And corn. Have to get the last of the fresh sweet corn.

It meant clearing out the club’s freezers and standing in line to get the free frozen treats being given away.

We always sent our kids up to get us one!

Labor Day means saying goodbye to summer’s bounty.

I love picking fresh herbs from my herb garden. I love farmer’s markets. I love choosing fresh peppers and peaches and watermelon.

Let’s not forget berries. I love grilling chicken. I love cocktails and wine coolers and beer.

I love fruit desserts and ice cream sandwiches and milk shakes. Not that I have many of those!

Labor Day reminds me of all the recipes I still want to make.

It still seems like I have so many more salads I want to concoct, and things I want to grill, and jams I want to make.

But that’s what it’s all about, isn’t it? The ending of summer means yearning for the next one.

The change of seasons gives us time to peruse garden catalogues to make next year’s bigger and better.

It has us slowing down and awaiting warm vacations elsewhere. And it has me still cooking!

Here’s a new potato salad that I really enjoy. It can be enjoyed winter or summer!

If you love Old Bay, you will love this potato salad. 

What is Old Bay Seasoning?

Old Bay is a seasoning composed of celery salt and paprika, along with black pepper, red pepper flakes and other good things.

Invented in Baltimore, Maryland, it is also good in crab cakes. Or on French fries.

Or in egg salad or pasta salad or fried chicken.

This under used flavor combination tastes great on so much. 

Being a potato salad lover, I thought it high time to make one with Old Bay.

I used Russet potatoes, but little bay reds would also taste great.

And since my kitchen was so hot, I cooked my potatoes in the microwave.

I had olives in the fridge so added a few to the salad but I know there are many love haters so if you are one of those, just leave them out.

And honestly, please don’t use the olives from a jar. I think the texture and flavor is way off.

Olives were not something I liked as a kid and I’m guessing that is why.

The olives I buy now are from the olive bar at my local grocery and they don’t even compare!

This potato salad recipe contains no eggs and is perfect for a picnic. 

Enjoy some of my favorites for the last big bash of summer.

But don’t labor too much.. Enjoy!

Labor Day Favorite Recipes:

The Gardener Cocktail

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