Classic Potato Salad

We had a low key 4th of July this year. Many years we'd go to my parents' place to hang by the pool and eat cookout food. Recently we've been doing casual neighborhood get togethers where we eat cookout food. This year we kept it a private day with just the two of us... eating cookout. Are you seeing a trend?

My neighbor Cathy makes a kick-ass potato salad, but I didn't want to call her for the recipe this year just out of the blue. The biggest thing I always love about her recipe is that it has tons of hard boiled eggs. Yum! This recipe that I used was based off a number of recipes and was really tasty. We kept picking at it for days afterwards and it will come back for the next cookout we have- with or without others!


Red Potato Salad
Based off recipes from AllRecipes.com

• 6 Red Potatoes, scrubbed and cubed
  
• 5 Eggs, hard-boiled
  
• 3/4 C. Low Fat Mayonnaise
  
• 1/4 C. Sour Cream
  
• 1 1/2 Tbsp. Chives, chopped
  
• 1 1/2 Tbsp. Dijon Mustard
  
• 1/4 tsp. Dried Dill
  
• 1/4 tsp. Paprika
  
• 1 Tbsp. White Vinegar
  
• 1 Tbsp. Pickle Juice

1. In a large pot, bring water to a boil and cook the cubed potatoes, with skins on, until they are just tender. It should be around 15 minutes, but do check them by piercing with a fork because mushy potatoes are no good.
   
2. Drain the cooked potatoes and cool. Add to a large bowl.
   
3. Slice the hard boiled eggs. Add to potatoes.
   
4. In a small bowl, mix the remaining ingredients to make the dressing.
   
5. Pour the dressing onto to the eggs and potatoes and stir to coat. Cover and let sit for an hour or two to let the flavor meld together. Serve chilled with a good burger and local microbrew.