Let’s get one thing straight: I’ve never been what you’d call a potato salad person. You know the kind—those pale yellow scoops that show up at every summer cookout, served cold in plastic deli containers with a vague whisper of “is that onion?” wafting in the air. Bless them, but no thank you.

And yet—here I am, writing a love letter to a potato salad. But not just any potato salad. Lindy’s Potato Salad. My mom’s.

It’s the one potato salad I’ll happily heap onto my plate without hesitation, especially on Memorial Day, when our kitchens spill out onto porches, grills fire up across backyards, and the table becomes a patchwork of heritage dishes that tell the story of who we are and where we come from.

For me, that story starts in Wisconsin. And like many Midwest kids with German roots, I grew up thinking all potato salad came warm, tangy, and maybe a little bossy. German potato salad was the standard at family cookouts, and it still holds a nostalgic place in my heart (and stomach). But over the years, Lindy’s version—with its roasted red potatoes and creamy, smoky finish—has quietly earned the title of summer MVP.

What makes it special? First off: roasting the potatoes. No boiling, no mush. We’re talking caramelized edges, golden bites that hold their shape and soak up all that goodness from the dressing without turning into a starchy mess. Think of it as the elevated cousin of your standard scoop-and-serve.

Then there’s the dressing—creamy, tangy, and flecked with crispy bacon, scallions, and chopped hard-boiled eggs. It’s familiar, but just a bit fancy. Like wearing linen to a barbecue.

And while Memorial Day is often the unofficial start of summer, it’s also a time to gather and remember. To slow down and connect. To honor the past while celebrating the present. In our family, that usually means my mom’s annual Memorial Day party with our extended family on our pool deck – rain or shine. With strong drinks, loud voices around the table, and, of course, enough food to feed the entire county.

Because here at Love of Luverne, we believe the heart of the home isn’t just in the details you can see—it’s in the food, the traditions, the shared moments passed from one generation to the next. And if you ask me, that’s exactly what this salad delivers.

Lindy’s Roasted Potato Salad

Ingredients:

• 2 pounds small red potatoes, unpeeled and quartered
• 1 tbsp. olive oil
• 2/3 cup mayonnaise
• 1/3 cup sour cream
• 1 tbsp. Dijon mustard
• 4 slices crisply cooked bacon, crumbled
• 2 scallions, thinly sliced (green parts included)
• 2 hardboiled eggs, chopped
• Salt and pepper to taste

Directions:

1. Toss potatoes with olive oil. Spread onto a greased baking sheet. Bake at 425°F for 30 to 35 minutes, stirring twice during cooking, until potatoes are golden and cooked through.
2. In a serving bowl, whisk together the mayonnaise, sour cream, and Dijon mustard. Stir in the crumbled bacon, scallions, and chopped eggs.
3. Add the warm potatoes and gently toss everything together. Season with salt and pepper to taste. Serve warm or cold—either way, it won’t last long.

Yield: 4 to 6 servings

So this Memorial Day, whether you’re hosting a backyard gathering or packing a picnic basket, consider bringing a little tradition with a twist. Lindy’s Potato Salad might just make a believer out of you too.