Yummy Potato Salad #recipe #RecipeOfTheDay #BBQ

20150614_150046One dish that is always requested for me to bring to any gathering, especially in the summer months, is my potato salad.

And, with the 4th of July fast approaching, I thought it’d be a perfect time to share the recipe with you!

Unfortunately, because I make so many different amounts, I have yet to obtain correct measurements of the ingredients, however, I did make a serving that would feed about 8-10 people for this recipe post. Once you get a taste for the mixture, you’ll be able to, like me, just mix it up without even measuring any of the ingredients.

I use red potatoes and boil them until completely soft. Depending on the size that can be anywhere from 15 to 40 minutes. For this serving, I used 10 potatoes that are about and 2 inches long and about an 1 1/2 tall. If I had gotten bigger ones from the store, I would have used less, but I am sort of at the mercy of the store (thank you failed garden!).

Of course, you can use any brand of ingredients, however, I have to say that I think it’s the brands I use that make my salad so liked. Why? Because I’ve used other brands and it never seems to taste quite right. I use Claussen Mini Kosher Dill Pickles for the pickles, Hidden Valley Ranch for the dry ranch packet, Heinz Mayonnaise instead of Best Foods or Hellman’s, depending on where you live and French’s Mustard. I know, I know, Heinz Mayo instead of Best Foods?!?! *gasp* But, before you jump ship on this recipe, you have to know that the Heinz mayonnaise is probably the best mayonnaise I’ve ever had. You should try it at least once. You’ll switch too.

So here is the recipe:

10 tiny Red Potatoes (which after cutting measured out to be 4 cups when cut into small cubes)

8 Dill Pickles cut into tiny cubes (which after cutting measured out to be 1 cups when cut into tiny cubes)

6 hard-boiled eggs cut into cubes (which after cutting measured out to be 2 cups when cut into small cubes)

6 hard-boiled egg yokes (crumbled up and sprinkled over the mixture)

Mix all three of these in a bowl and set aside. In a smaller mixing bowl, mix the following:

2 cups of Mayonnaise

1/4 cup of Mustard

1 teaspoon of dry Ranch dressing mix packet (This can be seasoned to taste so you can add more or less, depending on what you like)

1/4 teaspoons of Onion Powder (This can be seasoned to taste so you can add more or less, depending on what you like)

Salt to taste

Depending on how much of the topping you want on the potatoes and eggs, you might or might not have some left over. I like them smothered.

This potato salad is a bit tangy with a kick and it goes amazing with hot dogs, hamburgers, ribs, bbq chicken, bbq pork, and anything else fit for summer backyard fun!



4 thoughts on “Yummy Potato Salad #recipe #RecipeOfTheDay #BBQ

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