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As soon as the warm weather arrives, I start thinking all things summer and outdoors. We love to grill out and dine on our deck. One of our go-to summer side dishes is potato salad. It is one of my family’s favs and most requested sides when we cook out. It pairs perfectly with chicken, ribs, pork chops, hot dogs, hamburgers… well almost anything!

One thing I love about potato salad is you can make it the day before, which makes for one less thing to cook the day of a cookout, holiday or family gathering.

So let’s get right to it. These are the ingredients you will need:

Ingredients:

• 5 pound bag potatoes, we like the baby reds or russets
• 10 hard boiled eggs
• ½ tsp baking soda (for the eggs)
• 1 cup mayonnaise (our favorite is the Duke’s Mayo brand)
• 1 tsp salt
• ½ tsp pepper
• ½ cup sweet pickle relish
• 1 TBSP yellow mustard
• 1TSBP spicy brown mustard
• Paprika

Directions:

1. Boil potatoes. I put ours in a large pan, salt the water, and boil approximately 30 minutes or until tender when poked with a fork. Allow to cool to touch, then peel the skins from the potatoes and chop into 1-inch cubes.
2. Boil the eggs in a pot. Add the baking soda to the pot- this will help the shells peel off the eggs easier. I add the eggs, bring the water to a boil. Once at a full boil, I cook for 7 minutes. Turn off the burner. Put the lid on the pan, leaving on the hot (but now turned off) eye and let set for an additional 10 minutes. Then drain the hot water and fill with cold water. Once eggs are cool enough to handle, but still warm, peel all the eggs. I reserve 2 eggs to slice for the top. Chop the rest into cubes.
3. Now add your eggs and potatoes to a large bowl.
4. Add mayonnaise, salt, pepper, yellow mustard, spicy brown mustard, and pickle relish. Mix well.
5. Slice the remaining two eggs and place the slices on top of the potato salad and sprinkle lightly with paprika.
6. Enjoy!

Let me know if you try it out and how you like it!

I hope you’ll come back soon for more recipes, décor, DIY’s and all the in between.