Can you believe that the 4th of July is NEXT WEEK!
The 4th is a day that we celebrate the independence of our country, the United States of America. We celebrate with family and friend gatherings, barbecues, parties, food, fun, parades and my favorite part, fireworks.
It’s become tradition in our house to walk
briskly down the street because we are always running late to watch the fireworks launch over a very nice driving range. We layout a blanket and they literally go off right over our heads. The past few years the kids have become accustomed to the loud bangs and are starting to enjoy the colored displays as much as I do.
Before fireworks we have a good old BBQ. Anything you can put on the grill, some yummy side dishes, cocktails and some sort of patriotic looking dessert. This is THE ONLY Potato Salad I ever make. It is another recipe from my Aunt Judy and has ruined my appetite for eating just plain old Potato Salad, thank goodness. It’s such a simple recipe with only 5 ingredients it’s hard to imagine that it can be so fantastic. It gets rave reviews and of course I make too much so we have a little bit to snack on the following days. If your firing up the grill this coming holiday I hope you’ll give this a try, and please let me know how it turns out.
- 4 pounds Yukon Gold potatoes
- 1 to 1½ cup mayonnaise
- ½ to ¾ cup red onion, diced
- Salt and pepper to taste
- Fill large pot with water add a large pinch of salt.
- Cut potatoes in half so the pieces are roughly the same size, and pop into the pot of water.
- Bring water to a boil
- Cook potatoes for about 15-20 minutes. They may take less or more.
- Check if they are done by poking a fork into a few, it should go in with a little bit of effort and not too much resistance. (If you over cook them the fork will go straight in and the potato might even fall apart. You can then make mashed potatoes.)
- When ready, strain potatoes with a colander and leave to cool.
- After they have cooled down, peel and dice potatoes into a large bowl. I prefer my pieces to be on the larger side.
- Once completely cool, add mayonnaise, onion, salt and pepper to taste.
- There should not be a ton of mayonnaise, keep it light so you can taste the potato and adjust as needed. You may also adjust the amount of onion but a little more is better than less.