Happy Marvelous Monday!!

Can you believe we are two weeks away from the kickoff of Summer 2021? It’s almost time for grilling and chilling season!

What is one thing you look forward to during the summer season? I am excited about the fresh vegetables and fruit! May is national egg month and I wanted to share the perfect potato salad recipe I created for the May/June issue for Alabama Poultry & Egg Association. This recipe is just in time for Barbecue season.

As, a little girl I remember helping my mom cook and use her delicious recipe inspired me to create one of my own for my blog.

Ingredients

6 medium Russet or Yukon potatoes

1/3 cup of miracle whip

3 tablespoons sandwich spread

2 tablespoons yellow mustard

2tablespoons chopped onion

1 tablespoon chopped bell pepper

2-3 hard-boiled eggs

Salt and Pepper to taste

Paprika for garnish

Instructions

Peel and cut potatoes into quarters and place them in a large stockpot. Cook for 20-25 minutes or until potatoes can be easily pierced with a fork. Drain and allow to cool. Add miracle whip, sandwich spread, mustard, chopped onion, bell pepper, 2 eggs chopped. Mix ingredients well.

 Optional РSlice third egg on top and sprinkle with paprika

8 Comments

  1. I love potato salad. I do not like mayonnaise. Therefore I use butter and milk when I make mine But I love the twist on the yellow mustard; never saw that used in potato salad before.

  2. Adding this to my recipe file! This looks easy to make and I like that it uses both mayonnaise and mustard! Can’t wait to try it! Thanks for sharing it with us!

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