Potato salad is a perfect addition to every barbecue. Just few simple ingredients can be easily transformed into a delicious side dish. It has a very delicate and subtle taste which goes perfectly with for example grilled meats.
We are getting some pretty hot weather in Chicago lately and summertime for me means barbecue. My husband is amazing at barbecuing so when he was seasoning and preparing stakes for dinner I whipped up a quick potato salad. There are so many ways to make it but I usually go for the classic I know- potatoes, hard boiled eggs, pickles and mayo and mustard sauce.
I started with boiling potatoes. I like them with skin on so I just washed them and left without peeling. I used Yukon gold potatoes, I read that you should avoid starchy potatoes like Russets since they may be falling apart. I placed them in cold water and boiled until soft but not falling apart.
I hard- boiled 4 eggs, diced potatoes and pickles and chopped the dill.
Then I simply mixed all the ingredients with a tablespoon of mustard and 4 tablespoons of mayo and spiced it with salt and pepper.
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 5 potatoes
- 4 eggs
- 3 pickles
- Fresh dill
- 1 tablespoon of mustard
- 5 tablespoons of mayo
- Boil potatoes with skin on and hard boil eggs
- Chop dill and pickles. Dice potatoes and eggs.
- Mix all of the ingredients with mustard, mayo, salt and pepper.