Memorial Day is coming this weekend and it’s time to head outside for some fresh air and sunshine. Summer marks the beginning of grilling and barbecuing on your deck, in your yard or patio. My husband loves to fire up the grill in the nice weather and help with the cooking. He usually cooks the meat on the grill. Nothing goes better with your grilled meat than some creamy fresh, homemade potato salad. My Sunny Day Red Potato Salad is made from red-skinned potatoes and some vegetables. I recommend trying the red-skinned potatoes because they hold up well with the mayonaisse dressing. I like to leave the skin on to add some extra color to the salad. I usually prepare my potato salad the day before a family barbecue so the flavors have a chance to meld together. Most vegetable salads benefit from chilling overnight in the refrigerator.
Ingredients
Instructions
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Dice up onions and celery into small pieces and set aside. Grate one peeled carrot or measure out the shredded carrots in the bag and set aside. Dice up red-skinned potatoes leaving on skin. Fill a large pot with water, add 1 t salt and diced potatoes and 2 whole eggs.
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Bring pot to boil and boil potatoes and eggs for 12-15 minutes. Add frozen peas to pot with potatoes the last 3 minutes. Potatoes will be tender when you test them with a fork. Drain potatoes and eggs in a colander in the sink and let cool for 30 minutes. Chop up eggs and set aside.
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Make dressing - add to a large bowl the mayonnaise, milk, sour cream and relish. Whisk until smooth. Once potatoes and eggs have cooled off begin to assemble the potato salad. Add potatoes, onions, carrots, chives, celery, celery salt, salt and pepper to bowl with dressing. Gently mix all ingredients together with a large spoon. Stir in the eggs and peas last. Chill salad overnight in the refrigerator.
