Memorial Day weekend brings together people to remember those who helped make our freedom sustainable through their contributions and sacrifices. One side dish I often make for any family gathering around the BBQ is this Picnic Potato Salad . Its mustard dressing has that zing that makes you smile when you take a bite. This tried and true recipe I’ve made for years always pleases, never disappoints. Creating this side dish is simple and effortless.
Slice these small red potatoes, leaving the skin on, in half. Then slice each half into 4 strips. Cut those strips in half which should give you 16 chunks per potato. After rinsing them off in a colander, place them in a large saucepan and cover with about 2 inches of water. The eggs can be cooked with the potatoes since they have similar cooking times. Start the heat on high until they start to boil, then reduce heat to low. Stir occasionally and cook for about 10 minutes. Do the bite test to check for doneness. I prefer them to be firm to the bite rather than mushy. These are not for mashed potatoes.
Drain in a colander. Place them in their serving dish and allow to cool off a bit more before adding the other ingredients.
You can run the eggs under cold water or place them in ice water to help cool them off. Peel and slice. Sprinkle over the potatoes.
Combine the creamy dressing ingredients. My mustard preference today was 3 tablespoons, but have used 4 at times.
Celery and onions were chopped and sprinkled on top of the potatoes with the sweet pickle relish. Dollop the dressing on top and gently stir with a wooden spoon until ingredients are evenly distributed and coated with dressing. Allow this fabulous Picnic Potato Salad to chill for a couple of hours in the refrigerator before serving.
What a perfect accompaniment to a grilled burger on Memorial weekend. Try the Very Berry Pretzel Pecan Salad to serve on the side. Its red, white and blue colors are perfect and the taste is astoundingly memorable.
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Cook time:
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Serves: 6-8 servings
- 4-5 c. sliced, diced small red potatoes( about 1-3/4 pounds)
- 2 hard-boiled eggs, sliced and diced
- ½ c. diced celery
- ½ c. sweet pickle relish
- ½ c. chopped red onion
- Creamy Dressing
- ¾ c. Miracle Whip Salad Dressing
- 3-4 T. yellow mustard
- ½ t. celery seed
- ½ t. salt
- ½ t. freshly ground black pepper
- Slice and dice about 4-5 cups of small red potatoes. Rinse off completely in a colander.
- In a large sauce pan, place potatoes,with the 2 eggs, and cover with water about 1-2 inches above the top.
- Bring to a boil on high heat, then reduce to simmer for about 8-10 minutes, stirring frequently. Test for doneness. Potatoes should be firm to the bite, but not mushy. Drain and allow them to cool off. Place them in a serving dish.
- Peel, slice and dice eggs.
- Spread diced eggs, celery, onion and relish evenly over the top of the potatoes.
- Whisk together dressing ingredients and mix with potato mixture to evenly distribute.
- Chill in refrigerator before serving.
- Cover and refrigerate any leftovers promptly.
