Happy Independence Day America! I love the fourth of July because its all about food, family, friends & fireworks! Do you have any fourth of july traditions? We’ve got a BBQ planned for this evening (and fireworks after of course)! I’m serving up burgers on homemade jalapeno cheese buns, potato salad, baked beans, and grilled corn on the cob. Oh and for dessert we’re having hand pies with homemade ice cream! Can’t wait to spend some time with friends and relax with a drink in hand!
I’ve never been big on mayo drenched potato salad but hubby absolutely loves it so I treat him to some every once in awhile. This recipe is delicious despite my non-love of mayo potato salad. It isn’t too heavy though so I can enjoy it along with hubby. You toss the potatoes with vinegar while they’re still warm which boosts the flavor of the potatoes; a method also used on my Mustard Vinaigrette Potato Salad. Because of the flavor boosted potatoes, you can get away with using less mayo than traditional recipes which helps keep it from having that heavy taste & feel. Perfection!
Hope everyone has a fun & safe Fourth of July holiday!
All American Potato Salad
3 lbs red potatoes, cleaned & cut into 3/4-inch chunks
1/2 cup red wine vinegar
3/4 cup mayonnaise (regular or light)
1/2 cup minced sweet pickles
1 Tbsp Dijon mustard
2 ribs celery, chopped
3-4 hard-boiled eggs, peeled & chopped coarse (optional)
3 Tbsp minced red onion
3 Tbsp minced fresh parsley
Cover potatoes with water completely in a large pot. Bring to a simmer and cook until tender, 10 minutes. Drain. Toss warm potatoes with red wine vinegar, 1/2 tsp salt and pepper. Refrigerate 30 minutes. Meanwhile, mix mayonnaise, pickles, mustard, celery, red onion, parsley and egg (if using). Toss chilled potatoes with mayonnaise mixture. Season with salt & pepper. Keep refrigerated until serving.