This is the perfect July 4th Potato Salad to take to your picnic, potluck or backyard BBQ.
I adore a homemade potato salad.
It’s worth every minute of time and ounce of effort to prepare.
For this recipe, I added my “all-time favorite” potato salad ingredient…
Chopped pickles!
I just happened to see them when grabbing the dijon mustard and miracle whip. Hmmm…wonder how this would taste mixed in???
Verdict: Delicious.
Enjoy!
July 4th Potato Salad
A little pickles and a little Dijon make this to perfect holiday potato salad!
Servings - 8 servings
Ingredients
- 6 medium potatoes
- 1 small onion
- 2 garlic cloves, crushed
- 1 dill pickle, chopped
- 1/2 cup plus 2 Tbsp miracle whip, divided
- 2-3 Tbsp Dijon mustard
- 2 eggs
- Cracked pepper to taste
- Salt to taste
Instructions
- In medium saucepan, boil peeled and diced potatoes, chopped onions and crushed garlic for 10 minutes, or until potato pieces are soft. Drain and place in serving bowl.
- Chop pickle and add to potatoes with 1/2 cup miracle whip, Dijon mustard and cracked pepper. Season with salt. Stir through.
- In small saucepan, boil 2 eggs for 10 minutes. Turn off heat and let sit in water for 10 more minutes. Carefully remove and rinse with cool water until can be easily handled.
- Place in small bowl and chop using pastry blender.
- Add chopped eggs plus 2 Tbsp of miracle whip to the potatoes. Stir through. Add salt and pepper to taste.
- Refrigerate for at least 2 hours, or until completely chilled. This will serve 8-10 people, depending on how large your “spread” is for your July 4th BBQ!