Summertime is one of favorite times of the year for food. It makes my mouth water to think about smoked hot dogs, slowly simmered collard greens, green beans, boiled cabbage, bbq meatballs, fried fish, mac and cheese, and POTATO SALAD! Believe it or not, I used to be afraid of eating potato salad until I tried some from a restaurant known for its barbecued meats. and I fell in love. I will maintain that store bought still isn't very good usually though. After some trial and error I came up with this recipe and my family looks forward to it as well as my mac and cheese every summer. I invite both the potato salad lovers and people who are lukewarm about to try this recipe during the next family gathering or barbecue.
Ingredients:
-5-6 potatoes
-3 boiled eggs
-1 cup chopped celery
-1/2 cup chopped red onion
-1/2 cup relish or 2 tbs. apple cider vinegar
-1 tbs. Dijon mustard
-2 cups mayo or Miracle Whip
-Lawry's Seasoned Salt to taste
-black pepper to taste
Steps:
Wash, peel, and chop potatoes into small cubes. Boil potatoes for 15 minutes and drain. Add eggs and enough water to cover them in a pot. Add 1 tsp. baking soda, cover and turn the burner on high heat. Once the water begins to boil, remove the pot from the burner and let sit for 12 minutes. Drain and rinse with cold water.
Peel and chop the eggs into small pieces. Mix all ingredients together in a bowl. Refrigerate for about an hour before serving. Enjoy!
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