Summer requires a hand full of quick sides to please cookout guests whether it’s planned or impromptu. I think my Avery’s Potato Salad fits any party big or small.
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.
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’.
The key to this recipe is to have equal parts potato to equal parts egg.
How to make Avery’s Potato Salad:
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!
Once the items are cooled peel the eggs. (Check out a great tip for peeling eggs here!)
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.
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….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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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?
Avery's Potato Salad
- 4 potatoes chopped into small pieces
- 4 eggs
- 1/2 medium white onion chopped into small pieces
- 2 Tbs sweet relish
- 1/2 Tbs sugar
- 1/2 Tbs white vinegar
- 1/2 cup mayonnaise
- 1/2 Tbs mustard
- 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.
- 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.
- Put the potato and eggs into a bowl then put them into the refrigerator for a half hour or so.
- 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.
- Return it back to the refrigerator for another hour or so to let the flavors meld. Top with oregano or paprika. Enjoy!