For my first post ever I’d like to share with you The Ultimate Potato Salad. This recipe is pretty basic so pretty much anyone can make this and enjoy it as the perfect side for your Fourth of July barbecue.
Let’s get to it. The ingredients you will need are:
1 large bag of russet potatoes
6 to 8 eggs
1 red onion
1 medium sized jar of green olives
1 head of celery
1 bottle of dry mix at home Italian dressing
And 1 jar of mayonnaise
Ok so first you boil the potatoes and eggs, I usually just throw them all in the same pot. Boil them for about 45 minutes to a hour just till the potatoes are fork tender.
Then drain the water and let the potatoes cool for about an hour and set the eggs in the fridge to cool.
Once the potatoes are cool enough to handle, chop them into bite sized pieces and try to avoid mashing them too much. After they are chopped take the Italian dressing and pour it all over them. And set the potatoes in the refrigerator for an hour to marinade.
While you are waiting for the potatoes to cool you can go ahead and chop up all your eggs olives, onions and celery.
Ok so now here comes the fun part. Take the bowl of potatoes and fold all your celery onions green olives and eggs in together with most of the jar of mayonnaise. Let the potato salad completely chill for at least 3 hours or as I prefer over night, and come The Fourth of July you will have the Ultimate Potato Salad to serve along side burgers, steaks, ribs or anything else you are grilling.
I hope you enjoy this recipe, and happy eating!
By, Cody Childress