Avery’s Potato Salad #CookoutWeek

We’re finally here! We made it! Que Will Smith ‘Summer, summer, summertime…summertime.’  Break out the flip flops and tank tops.  Get ready for long days in the pool or at the beach and bellies full of BBQ.  This time of year requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu.  I think my son’s favorite potato salad fits any party big or small.

Averys Potato Salad | Bottom Left of the MItten

When I told my son I was making one of his favorites he was excited.  I’ve made some of his favorites like Cheesy Pierogi Casserole, Easy Chicken & Dumplings or Out of a Can Chili but this is a very specific favorite of his.  He takes the first bite and says ‘I love this!’ so I just started calling it ‘Avery’s Potato Salad’.  Let’s get on to the recipe so you can get on with your summer.

Averys Potato Salad | Bottom Left of the MItten

The key to this recipe is to have equal parts potato to equal parts egg.  Chop the potatoes into small pieces then add to a pot with the eggs.  Add enough water to the pot to cover them cook over medium heat (not so high it boils over) and cook for 14 minutes. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.

At this point I put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.  This cools the potatoes down more and makes it so I don’t burn my fingers peeling the eggs.  That is no fun!

Averys Potato Salad | Bottom Left of the MItten

Once the items are cooled peel the eggs.  Add the cooked yolks to the potatoes then chop them into small pieces.  Dice up the onion and add that.  Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar. The sugar and vinegar add a slight sweet and sour taste that gives the salad a nice kick to it.

Averys Potato Salad | Bottom Left of the MItten

Return it back to the refrigerator for another hour or so to let the flavors meld.  Top with oregano or paprika and here you are….

Averys Potato Salad | Bottom Left of the MItten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Don’t forget to enter the #CookoutWeek giveaway!  This prize pack has an ARV of over $400! You have until July 1 at 11:59 PM to enter by following our sponsors and bloggers on social media:


Follow the other bloggers as well to get great ideas for your next cookout.  Here are all the bloggers who are part of #CookoutWeek 2017:

The PinterTest Kitchen2 Cookin MamasA Day in the Life on the FarmA Kitchen Hoor’s AdventuresAmy’s Cooking AdventuresAshees CookbookBaking SenseBody RebootedBottom Left of the MittenChef Sarah ElizabethCook’s HideoutCookaholic WifeCooking with SapanaEat, Drink, Be Healthy!FairyburgerFaith, Hope, Love, & Luck Survive Despite a Whiskered AccompliceFamily Around the TableFix Me a Little LunchFor the Love of FoodFull Belly SistersHezzi-D’s Books and CooksHome Sweet HomesteadJoin Us, Pull up a ChairKate’s Recipe BoxKelly Lynn’s Sweets and TreatsLittle House Big AlaskaMy Southern Sweet ToothOur Good LifeOven Tales By SyamaPalatable PastimeRants From My Crazy KitchenSavory MomentsSeduction in the KitchenSidewalk ShoesThat RecipeThe Freshman CookThe Mad Scientists KitchenThe Pajama ChefThe Redhead BakerThe Saucy SouthernerThe Spiffy CookieThe Weekday GourmetTramplingroseTurnips 2 TangerinesUncle Jerry’s Kitchen

As one of the bonus entries in the giveaway, leave a comment on this blog post… what is your favorite dish to eat at a cookout?

Averys Potato Salad | Bottom Left of the MItten #cookoutweek #sidedish #potatosalad
Print Recipe
Avery's Potato Salad
Not your ordinary potato salad. Loaded with extra eggs, vinegar and a sweet hint of sugar make this a hit at any cookout.
Averys Potato Salad | Bottom Left of the MItten
Course Side Dish
Cuisine Salad
Servings
servings
Ingredients
Course Side Dish
Cuisine Salad
Servings
servings
Ingredients
Averys Potato Salad | Bottom Left of the MItten
Instructions
  1. Chop the potatoes into small pieces then add to a pot with the eggs. Add enough water to the pot to cover them cook over medium heat and cook for 14 minutes.
  2. Using a colander (or this fancy little draining spoon I have) to drain the potatoes then run under cold water to bring the heat off of the potatoes.
  3. Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
  4. Once the items are cooled peel the eggs. Add the cooked yolks to the potatoes then chop them into small pieces.
  5. Dice up the onion and add that.
  6. Add the rest of the ingredients to the bowl: relish, mayo, mustard, sugar and vinegar.
  7. Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!
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Comments

  1. Leave a Reply

    Colleen
    June 28, 2017

    I always love to see how people make their own version of potato salad…everyone likes something different. I must say that yours looks pretty gosh darn yummy! Happy #CookoutWeek!

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      June 30, 2017

      Thank you Colleen! I agree, there are so many different versions of potato salad and all so good.

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      July 1, 2017

      Happy Cookout Week to you as well and thank you!

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      June 30, 2017

      I agree! Thank you Wendy.

  2. Leave a Reply

    Nancy Loring
    July 1, 2017

    My mom always makes a sweet and sour Kielbasa which is always my favorite dish.

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      July 1, 2017

      That sounds wonderful! That is usually one of my favorites at cookouts.

    • Leave a Reply

      Erin@BottomLeftoftheMitten
      July 5, 2017

      What a great memory! Thank you Erin.

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