This year for the 4th of July we went with an "American Classics" theme. . .burgers, watermelon, strawberries, cherries, and of course the must needed, ULTRA-American creation known to us as Potato Salad.
Of course there are MANY variations of this classic dish, and each family prepares it their very own way, but I just went with a pretty basic/typical recipe!
You know, there are days when you want to mix things up and try something different, and days where the "same old thing" just feels so right. . .and the 4th of July is one of those days!
Potato Salad
5 lbs potatos, peeled and cubed1 1/3 cup mayo
1/3 cup sweet-hot pickles, diced SUPER small
3 Tbsp mustard
several pieces of jarred, roasted red peppers
2 tsp salt
dash of sugar
dash of pepper
2 ribs of celery, finely diced
3 hard boiled eggs, chopped finely
several Tbsp finely diced onion
1. Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.
2. Drain and cool to room temperature.
3. In a large bowl, combine the mayonnaise, pickles, mustard, roasted red peppers, salt, sugar and pepper.
4. Combine the potatoes, celery, eggs and onion; add mayonnaise mixture. Stir to combine.
5. Refrigerate and ENJOY!
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