Planning a summer barbecue this weekend? Give this easy potato salad recipe a try.
What you will need:
- 5-6 medium potatoes
- 2 boiled eggs
- 1 TBSP sweet green relish
- 1/2 tbsp Dijon or regular mustard
- 3 TBSP Miracle Whip (or mayonnaise)
- 2 tbsp parsley (fresh is best)
- 1 tbsp chives (again fresh is best)
- 1/2 a small onion
- salt and pepper to taste
Cut potatoes into 2 inch pieces (roughly) then boil potatoes with a pinch of salt until they are cooked through, about 15-20 minutes on high. Once potatoes can be easily poked with a fork drain and place in large bowl. Try not to over cook them or you’ll have mashed potato salad.
Hard boil 2 eggs. Place eggs into cold water with a slash of vinegar and bring to boil. Once water has come to a boil cover the pot and turn off heat. Let eggs sit in the hot water 12 minutes. Transfer eggs into bowl of ice water when the 12 minutes is up.
While eggs are cooking chop up onion, parsley and chives and add to the bowl of potatoes along with the relish, miracle whip, and mustard. Once eggs are done cut them into bite sized pieces or smaller than add into bowl with the rest of ingredients. Add salt and pepper to taste. Mix well. Refrigerate overnight or for at least 2 hours.