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. Cool salads are the perfect thing on a hot summer day.

Classic Potato Salad

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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 to do some more BBQing so the heat stays outside. Adding on a cold salad like this one to the side and you have the perfect summer meal.

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.

What you need:

• 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

How to make Potato Salad

Boil your eggs. I only just learned how to do this, it involved Google. (And I hang my head in shame.) In my defense no one in our house has liked boiled eggs so it wasn’t something I needed to know how to make.

Boil your potatoes. You want your potatoes done, but not too well done, you want them firm still so they don’t go to mush when you are mixing everything together.

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 people like to mix their potato salad just enough to mix it all together just as I do. Some, like my aunt, whip it till it is just about smooth.

Sprinkle some paprika over the top if you choose, but I like the added bit of flavor that it gives. It is completely optional of course.

Make sure you leave this in the fridge until you are ready to serve to prevent the mayo from going bad and someone getting sick.

Classic Potato Salad

Yield: 8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This classic potato salad is perfect on the the side of something you have cooked on your BBQ, adding a nice cool touch to your meal.

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Ingredients

• 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

Instructions

1. Mix together all but the paprika in.
2. Sprinkle the paprika over your potato salad.

Nutrition Information:

Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Recommended products for making this recipe:

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