Summer officially arrived (with a record-breaking heat wave here in California!), which means it’s BBQ-season time!
Whenever we have a BBQ, I like to make my mom’s (slightly altered) potato salad as a side dish. This was a summer staple for my family when I was growing up, and I was only happy to adopt it as an adult (thanks mom!).
Over the years I received so many compliments on this dish, and so many friends have asked for the recipe, that I thought I will share it with you here. Make sure to try this potato salad next time you have a BBQ, or with any other meal, for that matter. It’s a great dish to share with friends, too!
Ingredients:
- Half a sack of red potatoes (more if they are small)
- Six/seven eggs
- One jar pickles
- Mayo
- Mustard (my little addition!)
- Salt and pepper
Directions:
Cook the potatoes until soft (but not until they fall apart!). I cook them with the skin, as by the time they are ready all the germs are long dead. The skin is actually good for you, and adds lots of fiber!
At the same time, boil the eggs until they are hard boiled.
Peel the eggs and squish them in a bowl.
Cut the potatoes into small cube, and add to the bowl.
Cut the pickles into cubes, and add them, too. (Save the liquids to the end).
Sprinkle with salt and pepper to taste.
Add a few tablespoons of mayonnaise, to taste.
Finally, (and that’s my personal little tweak, which makes a big difference!) add a little mustard for an additional pop of flavor.
Mix everything together and taste. Adjust salt, pepper, mayo and mustard as needed. If the salad feels too dry, add some of the liquid remaining in the pickle jar.
This can be eaten while the potatoes are still warm, or after refrigeration. Leftovers can be refrigerated for several days, and still taste really good!
Enjoy your summer and happy BBQing!!
