Confidence in the Kitchen: Sharing Cooking Experiences with Your Preschool Child

Summertime food from the grill calls out for a good potato salad as accompaniment. Home made has so much more punch than the flavorless yellow glop you can get at the deli. Twenty minutes or so plus chilling time and you’re good to go.

Although she’s not as efficient as my practiced hands, my protégée likes peeling things. She’ll often hand over her partially peeled potato for me to finish up, as we chat through our pile. I have her use a generic silver peeler which isn’t sharp.

The basic recipe follows. For nutritional information and directions for making the potato salad with your preschooler, click on the printable recipe link.

Potato Salad

2 pounds (4 medium) russet potatoes,

   peeled and cut into ¾ inch cubes

2 tablespoons white vinegar

1 medium celery rib, chopped fine

2 tablespoons red onion, minced

3 tablespoons sweet pickle relish

½ cup reduced fat mayonnaise

¾ teaspoon celery salt

Salt and pepper to taste

  click here for printable Potato Salad Recipe and Preschool Directions