The perfect salad for your 4th of July celebration or any other summer cookout!
Red, White, & Blue Potato Salads
Small firm potatoes and chopped hard-boiled eggs make this a delicious potato salad, and the colorful potatoes make it attractive and festive.
3 pounds mixed color small potatoes :: Purple, red, and white
1 cup diced celery
6 hard cooked eggs (chopped)
1/2 cup red onion (chopped)
1 cup mayonnaise
1/2 cup sour cream
2 tsp fresh dill (chopped)
1 1/2 Tbsp dill relish
1/4 tsp ground black pepper
1/2 tsp salt
1 Tbsp Summit Steak & Veg
Trim any bruises and other imperfections. Cut into 1/2- to 1-inch pieces.
Rinse the potatoes and put them in a saucepan; cover with water and add 1 teaspoon of salt. Bring the potatoes to a boil.
Reduce the heat to medium-low, cover the pan, and continue cooking for about 15 minutes, or until fork-tender.
Drain and let the potatoes cool slightly in the pan with the lid ajar.
In a large bowl, combine the cooled potatoes with the diced celery, chopped egg, and onion.
In another bowl, combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, salt, and summit steak & veg; blend well.
Gently stir the mayonnaise mixture into the potato mixture until the potatoes and vegetables are coated. Add more mayonnaise, if needed.