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This past Fourth of July was a blast for my family! We were invited out to a friends’ family farm. Traditionally we do almost every fourth with them (with the exception of last year). This year my kids were excited because there were goats on the farm, plus barn kittens. I am proud to report the potato salad that we brought and the pasta salad (that recipe coming up soon on the blog) turned out fabulous! (I have included links to some great products that I have bought on my own and we love. You can buy them as well through my online sales links)

Potato Salad Ingredients:

3 lbs of potatoes
1 cup of mayo
5 tablespoons mustard
1⁄2 red onion
6 boiled eggs
1 cup of celery
paprika
salt and pepper to taste

Homemade Potato Salad Directions:

Boil a pot of water for potatoes and another for eggs.

Wash and peel the potatoes, then dice into small pieces.

Once the water is boiling, place the potatoes in the pot. Do the same with the eggs.

While those are boiling, chop up your onion and celery.

Remove eggs from water after about 14 minutes and place them in an ice water bath to cool off.

Keep an eye on your potatoes. When they are tender, strain them.

In a bowl, combine the potatoes, chopped celery, and onion.

Peel the eggs and dice them.

Add the remaining ingredients (eggs, mayonnaise, and mustard). Then salt and pepper to taste.

Sprinkle paprika on top for presentation.

Refrigerate until it is cold. Be sure to keep it at a food safe temperature during transport and at the get together.

Be sure to keep this cold while at an outdoor BBQ. We kept ours on ice in a cooler on the way there and then put it right in the fridge upon arrival. It isn’t a bad idea to take a bigger cooler to fill with ice underneath as well to help maintain safe food temperatures. What is your go to side dish for BBQ’s?