Thursday, July 4, 2013

Grandma Edna's Potato Salad

Happy 4th of July! 


It's the 4th of July weekend... and you know what that means!?! Good 'ole Americana backyard BBQ's, cookouts, and parties with lots of food, drinks, and summertime fun! I am a BIG fan of this time of year... ;) My family has an annual 4th of July get-together; nothings better than the combination of good friends, good food, fun, and sun!

Our 4th of July menu always consists of the standard backyard BBQ food: hamburgers, hot dogs, baked beans, watermelon, coleslaw and... Potato Salad! Over the years I have found that everyone makes their potato salad differently, no two potato salads taste the same. Some people use Yukon Gold potatoes... some Russet potatoes... some use Red potatoes. Some people use pickle relish, some don't... some use celery, some don't... some use eggs, some don't... some use bacon, some don't. Seriously, the many variations of potato salad is endless!!!

My grandma Edna gave my mom her potato salad recipe many many years ago, and my mom's been making it this way ever since. Well... I am quite biased and happen to think my grandma's Potato Salad is the greatest potato salad there is! It's super creamy, has great texture from the potatoes, is the perfect ratio of potato to egg, and tastes DELICIOUS. I can't get enough of the stuff... and neither can our guests... this potato salad is always the star of the BBQ!!


Grandma Edna's Potato Salad  

12-13 medium Russet potatoes, boiled
12 eggs, hard boiled
6-7 green onions, chopped
2 cups Best Foods mayonnaise
3/4 cup dill pickle juice
1/2 cup prepared mustard
1/2 tsp. salt
1 tsp. pepper

Wash and place 12-13 medium potatoes in large pot of salted water, turn heat to high and bring to a boil. Turn down heat and simmer for 15-20 minutes (or until fork-soft).

While potatoes are boiling, hard-boil the eggs. Get our perfect hard-boiled egg recipe here. When eggs are done, peel and chop.

In a medium bowl, whisk together green onions, mayonnaise, dill pickle juice, mustard, salt, and pepper.

Once potatoes are cooked and soft, drain off the water and place potatoes into a 13x9 inch pan. Irregularly chop warm potatoes into smaller pieces with a spatula or knife.

Add chopped eggs to the chopped potatoes.

Pour mayonnaise mixture over the warm potatoes and eggs. Toss gently until mixed.

Chill in fridge overnight (allows potato salad to set and develop).

This recipe makes about 12-16 servings.

Serve with your favorite BBQ meal!!!


Nothing says the 4th of July, BBQ, and summer like a big bowl of Potato Salad. Hope you enjoy your holiday weekend!

GOD BLESS AMERICA!

*Janel*


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