Fourth of July is a time of family gatherings, fireworks, and delicious BBQ meals. Hot dogs, ribs, baked beans, and of course potato salad. I’m not sure exactly where this recipe started in the family (I should find out, actually!), but it has become a summer staple. This was my first 4th of July away from my family in northern MI, but I was fortunate enough to be included with other families for a fabulous celebration. After a very satisfying BBQ, we gathered by the water, drinks in hand, and watched as the night sky lit up…
- 6 Idaho Potatoes
- 5 hard boiled eggs (4 chopped, 1 sliced for garnish)
- 4 green onions, chopped
- 1/2 cup Lite Mayo
- 4 tbls Yellow Mustard
- Olive Oil & Vinegar Dressing (Paul Newman’s)
- 4 Dill Pickles, chopped
- 1 tbls Frank’s Hot Sauce
- Garlic Powder
- Salt & Pepper
Scrub the skins of the potatoes – do not soak them. Place the cleaned potatoes in a large pot of cold water, bringing it to a boil. Once boiling, turn down the heat slightly, keeping it at a gentle boil. Cook the potatoes uncovered until tender, about 25 minutes – a knife should be able to slide in and out of the potato easily. Remove from heat and let cool. When cool enough to handle, peel off skin and chop into bite-size pieces.
In another pot, bring eggs to a boil for 5 minutes. After 5 minutes, take off heat, cover, and let sit in hot water for 20 minutes.
While the potatoes and eggs are cooking, mince the white section of the green onions, and chop the pickles. Chop eggs into small pieces, and slice one egg for garnish.
Place the potatoes, eggs, pickles, and green onions in a large mixing bowl. Add the mayo, mustard, olive oil & vinegar dressing, and hot sauce – you will have to eyeball the amount to your liking. Add garlic powder, salt & pepper to taste. Chill before serving, preferably overnight,and garnish with paprika.