I hope everyone enjoyed their July 4th holiday :) We ended up barbecuing the day before the big event and just stayed home to watch our neighbors shoot off fireworks. Why leave the house when you can have a front row seat right in your own backyard? Works for us and is much more convenient ;)
For our dinner on Sunday, I made this wonderful potato salad. I was inspired by Angie over at Angie's BIG Love of Food to make this recipe. When she posted it a few weeks ago, my mouth was drooling the second I read it. Then, she posted it again on Facebook...making my mouth drool even more! As I was making our menu for the 4th, it came to mind that I should really try and make her recipe so my mouth can stop salivating.
I am so very glad I made it! I did make a few adjustments to it which is why I decided to rename it. She originally uses a bag of hash browns in hers. However, I wanted to use up some potatoes we had so I just used regular potatoes. She also uses dill relish in hers...and I decided to use 7 sweet gherkin pickles in ours because we already had those on hand. I also decided to double the recipe.
So thank you Angie for such a wonderful recipe. It made a delightful and tasty side dish to our meal :) Next time I'm going to have to try it with hash browns ;) To view her version of the recipe, go here.
4th of July Potato Salad
6 cups of cubed Russet Potatoes
5 hard boiled eggs, chopped
4 tsp. yellow mustard
6 or 7 Sweet Gherkin Pickles, chopped
1 cup mayonnaise
1/2 cup sour cream
3/4 cup diced onion
2 tsp. garlic powder
1 tsp. salt
1 tsp. black pepper
1. Fill a stock pot half way with water and bring to a boil.
2. Add the cubed potatoes and bring to a boil again. Boil for a good 10-15 minutes or until potatoes are fork tender...but not mushy.
3. Drain potatoes and let cool.
4. Mix the rest of the ingredients in a big mixing bowl.
5. Add potatoes and mix until well blended.
6. Place in the fridge until it's time to serve.
***Recipe Notes: You can add more salt and pepper to taste if it's not to your liking. Also can add more mayonnaise and mustard as well.***