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July 4th Potato Salad

A little pickles and a little Dijon make this to perfect holiday potato salad!
Prep Time15 minutes
Cook Time10 minutes
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!