If you're looking for a good all-American style meal to serve on the Fourth of July this year, it doesn't get much closer than some tender grilled barbecue ribs, baked beans, corn on the cob, and some potato salad. Although, adding some classic macaroni salad would also be a nice touch. That's my next craving...I can feel it stirring just under the surface. Oh, and don't forget to top it off with a bomb pop.
All you'll want to do after eating this meal is watch some awesome fireworks and listen to some patriotic tunes. Sounds like summer in the U.S.A. to me.
Old Fashioned Creamy Potato Salad
Tender red potatoes, crisp celery, and hard boiled eggs are folded into a creamy dressing in this classic potato salad recipe.
Prep Time: 15 minutes
Cook Time: 20 minutes
Keywords: simmer salad side vegetarian soy-free nut-free eggs potatoes sour cream mayonnaise Fathers Day July 4th Labor Day Memorial Day American summer
Ingredients (serves 8)
- 2 1/2 pounds small-medium red potatoes
- 3 tablespoons cider vinegar, divided
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon granulated sugar
- 4 hard-boiled eggs, chopped
- 1 cup diced celery
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped chives
- kosher salt
- ground black pepper
Quarter the potatoes and put them into a large pot; cover with cold water by a couple of inches. Bring to a boil, then lower to a steady simmer for 20 minutes, or until tender. Drain and toss with 1 tablespoon of the vinegar and 1/2 teaspoon salt. Let cool completely.
In a large bowl, mix the mayonnaise, sour cream, remaining 2 tablespoons vinegar, and salt together until combined. Add the cooled potatoes, chopped eggs, celery, and herbs. Fold everything together until well-coated. Taste, then add salt and pepper to your liking.
Serve right away or refrigerate for up to 24 hours.
-adapted from 50 Picnic Salads insert in June 2014 Food Network Magazine
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