summer potato salad

summer is my favorite season. it’s hot out, we can wear flip-flops, and we get to eat all the amazing outdoor summer food we want (right?!).

this is one of our favorite potato salad recipes. i always make it on a summer holiday like memorial day or the 4th of july because it goes along so great with whatever outdoor meal i have planned. philly cheese steaks, anyone?

the best part about this recipe is that it’s a cinch to put together. all you need are potatoes (red are my favorite, with the skins ON), hard-boiled eggs, cream, sour cream, miracle whip, green onions, s&p, celery seed, garlic powder, sugar, mustard, and vinegar. and if you’re like me, you’ll also want to add in a couple chopped dill pickles and/or sliced celery!

after boiling and chopping the potatoes and peeling and chopping the eggs, all you need to do is throw is throw everything else in a bowl, cover with plastic wrap and refrigerate for a couple of hours. it doesn’t have to be complicated to be good!

so when the weather’s hot outside, you’ve got a nice, cool potato salad to share with all your family and friends! here’s the recipe:

summer potato salad

 

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Prep time

20 mins

Total time

20 mins

 

Author: kate

Serves: 4-6

Ingredients

• 6 red potatoes
• 2-3 hard boiled eggs
• ¼ cup chopped green onions
• ½ cup miracle whip
• ¼ cup cream
• ¼ cup sour cream
• 1 tablespoon sugar
• 2 tablespoons prepared mustard
• 1 tablespoon white wine vinegar
• ½ teaspoon salt
• ½ teaspoon celery seed
• ¼ teaspoon pepper
• ⅛ teaspoon garlic powder
• 2 stalks celery, sliced (optional)
• 2 dill pickles, chopped (optional)

Instructions

1. boil the potatoes in skins until easily pierced with a fork. peel (or not) and cut into 1-inch pieces.
2. peel and chop the eggs and add to potatoes.
3. add pickles and celery, if using.
4. in a small bowl, combine the remaining ingredients and pour over the potatoes and eggs. stir to coat well. refrigerate for a couple hours before eating.

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