Not Your Average Potato Salad

Summer days are upon us and that usually means outdoor barbeques, pool parties and family fun to celebrate the season. We’re always looking for foods with a bit of a twist to throw on the grill or an interesting new side salad. That is of course, unless you are the hubby, he loves the old faithful’s and will choose those every time, which is exactly what happened for the 4th of July. I asked.  And he said, without a moment’s hesitation, “potato salad!”

Not Your Average Potato Salad

This family favorite has been passed down from my mom.  It may look like your average potato salad, but it’s different! A good different.  It’s not really a healthy option for a side at your next barbecue in fact, after seeing the recipe in black and white, I’m sure that my healthy eating fitness coach daughter may never eat it again. But it’s delicious, so once in a while it’s a nice treat.

Sweet Summer Potato Salad

  • 8 Large Russet Potatoes                                6 hard-boiled eggs
  • 1 cup red onion (diced)                                 1 cup sweet pickles (cut in half lengthwise and sliced)
  • 1C Best Foods Mayonnaise                          1/2 C Evaporated Milk
  • Cider Vinegar                                               1/3 C Sugar

Boil the potatoes until they are cooked through. I cook my potatoes with the skin on because usually they are very easy to peel after cooking. Usually the skin will begin to crack when they are done cooking BUT if you wait too long and don’t take them out quickly, you will have mushy potatoes so be diligent and keep an eye on them.

When the potatoes are completely cooled (I usually put them in the refrigerator) dice them into chunks about 1/2 – 3/4″ in size. Place them in a large bow. Next, dice the hardboiled eggs and place them, along with the onion and pickles in the bowl.  Set aside in the refrigerator while you make the dressing.

Salad Dressing – Ingredients:   Mix together 1 Cup Best Foods or Hellman’s Mayonnaise  (yes…you should use Best foods/Hellman’s), 1/2 cup evaporated milk, 2 T Cider Vinegar, 1/3 C sugar.  This is a basic dressing for many salads, I use it for a couple of salads with just a little variation.

Mix about 3/4 of the salad dressing with your potato ingredients and thoroughly chill for about 3 hours. Once it’s chilled check the salad, you may have to add the additional dressing into the salad at this point. The potatoes seem to suck the dressing right up and sometime you will have dry salad, you want your salad to be moist and yummy.  I usually always add the balance of the dressing but it really does depend on how warm your potatoes were when you initially added the dressing. Warmer potatoes seem to absorb more dressing than colder potatoes, which is why I say make sure you chill those ingredients well before adding the dressing.  You can add the additional dressing right before serving or stick it back in the fridge and let those flavors blend while chilling.  Garnish with additional sliced hardboiled eggs on the top of the salad and serve in your favorite pretty glass bowl.

Wishing you some Summertime Fun,


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