July 4th is almost upon us! The summer holiday is synonymous with parades, watching fireworks exploding in summery skies, and enjoying a heartymeal outdoors with a family.
The food is, of course, a focal point for the day, and the menu typically includes the basics like hotdogs, corn on the cob, and creamy coleslaw. But, to spice things up, we’ve prepared a perfect potato salad recipe that is a must-have at every picnic and barbecue table.
Are you ready?
This classic mayo-based potato salad is perfect for serving alongside juicy beef brisket, crispy BBQ chicken wings, or even next to a steak!
Ingredients for Potato Salad
Waxy potatoes are often the best choice for a delicious potato salad. They hold their shape better when cooking and have texture. Look for Yukon gold or red potatoes at the store.
The possibilities are endless. We love adding hard-boiled eggs, green onions, celery, crumbled bacon, and chopped pickles for a zesty twist.
POTATO SALAD DRESSING
This recipe has a creamy dressing that is super easy to prepare. Classic flavors include Dijon mustard, mayonnaise, lemon juice, and finely chopped chives. Spices are also crucial for the overall taste of the salad. Our Breakfast Blend works well in potato salad. It has garlic, sea salt, black pepper, chili powder, cayenne pepper, paprika, and celery. It sure will bring a new blast of flavor!
How to Make Our Perfect Potato Salad for Your July 4th BBQ
- Six medium Yukon gold or red potatoes (2 to 2 1/2 pounds, leave the skin on and quarter)
- Three tablespoons white vinegar
- Two celery stalks, diced
- Six green onions, diced
- 1/2 to 1 cup of pickles, diced
- Five hard-boiled eggs, peeled
- 1 1/2 cups mayonnaise
- One tablespoon Dijon mustard
- 1 1/2 teaspoons celery seed
- Our Breakfast Blend to taste
- paprika for garnish
Place potatoes (with skin) in a large pot of cold water, add a pinch of salt, cover, and bring to boil. Once boiling, reduce heat to medium; simmer 12-15 minutes or until potatoes are easily pierced with a fork or pairing knife. Drain; cool until just able to handle. Place potatoes in a large bowl.
Peel the skins from the potatoes and cut potatoes into 1/2″ square pieces. Transfer the potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set them aside to cool for about 15-20 minutes.
Add the celery and the green onions to the potato mixture. Next, chop 4 of the hard-boiled eggs and add to the potato mixture.
Mix mayonnaise, Dijon mustard, celery seed, and our Breakfast Blend in a medium bowl. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika for garnish. Chill for at least 30 minutes to 1 hour before serving.
This hearty bowl of potato salad is with just the right amount of crunch and satisfying!