Hot summer days call for cold salads by the BBQ. A perfect side to that delicious burger, or chicken breast, or fish. My kids have been begging for me to make this potato salad, and I can’t say no any longer, because I love it too. In the summer its tends to be too hot here in Southeast Saskatchewan to want to eat, let alone to eat hot foods. We rarely use the oven, even the slow cooker can be too hot for summer. We like BBQing so the heat stays outside with a cold salad like this one on the side.
I hated potato salad, or all salads, growing up. I didn’t like vegetables at all in fact. The first time I tried potato salad again was at my sister-in-laws, and it was good. So good that I started making it myself.
It really is simple to make:
Boil some eggs. I only just learned how to do this, it involved Google. (And I hang my head in shame.)
Boil some potatoes. You want your potatoes done, but not too well done, nice and firm still.
It’s best to have this one planned ahead of time. It doesn’t work as well as a last minute side, it can be done though, just works better planned ahead.
I refrigerate both my potatoes and eggs, once they are diced in a good sized salad bowl. The key to a great consistency is dry potatoes.
When you are ready to either, serve or head off to your BBQ mix everything together.
Some like to mix their potato salad just enough to mix it all together, like me, some, like my aunt, whip it till it is just about smooth.
Sprinkle some paprika over the top, optional of course.
- 5 medium potatoes, diced, boiled
- 1 cup mayo
- 2 tbsp cider vinegar
- 2 tbsp sugar
- 1 tbsp yellow mustard
- 1 tsp garlic powder
- 1/2 cup onion, minced
- 3 eggs, hard boiled, chopped
- salt n' pepper, to taste
- paprika, optional
- Mix together all but the paprika in.
- Sprinkle the paprika over your potato salad.
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g