Yesterday marked the official beginning of the summer season! I thought I would share a simple Southern side dish that will complement almost any meal this summer, from barbecued chicken to cold-cut sandwiches. Potato salad is the perfect choice for feeding a large number of people at events like picnics, church functions, and family reunions. This recipe takes little time to prepare and requires inexpensive ingredients.
This recipe will feed a family of four. Adjust to accommodate your needs.
6 large white potatoes
1/2 c. light mayonnaise
3 boiled eggs
Peel and cube the potatoes.
Place cubed potatoes in a microwavable container and cover with water. Microwave on high for approximately 8–10 minutes or until tender.
Drain water and set potatoes aside.
Dice the pickles, green peppers, tomatoes, carrots, and onion to the amount of your liking.
Combine diced vegetables and eggs with the potatoes. Add mayonnaise. [I use Kraft Reduced-Fat Mayo with Olive Oil]
Top with Paprika.
Alternatives include: chopping the ingredients into larger pieces for a chunkier style salad, adding more mayonnaise for a creamier texture, or adding 3 tablespoons of yellow mustard for a bit of a kick.
Refrigerate until it’s time to serve!
That’s it. A quick and easy addition to your favorite summertime meal. Enjoy!