With July 4th this weekend, we are at the height of summer. I am in heaven! While the 90+ degree days can wear you out, there is always a general eagerness for a delicious barbecue with your family and friends.
Whenever I go to a barbecue at my parent’s house I always have one request… Will mom be making potato salad? I am in love with this potato salad and I recently asked her for the recipe so I could share it with all of you!
This potato salad is to die for! In essence: burly and rich from olive oil and mayonnaise, and brisk from pickles. If you forgo the hard boiled egg you don’t know up from down. Prepare it a day ahead for it’s at its best when well-chilled and left to meld. Even better, it’s easy to make! I’d walk you through it, but you know how to make this: Boil the potatoes; toss; mix; do as you do. Potato salad’s beauty is not in its technique.
You’d be smart to make it for the Fourth, and every week thereafter, until the temperatures drop and the sun shines shorter. Always make extra — you’ll want the leftovers — and then spend the rest of the day outside.
A note from mom: “enjoy!”