I usually post recipes of the sweet and sinful variety, but with the weather warming up and BBQs popping up here and there, I thought I’d share a super easy go-to recipe for southern potato salad. Sharpen up your knives, and keep reading for the rundown…

 

Wash five or six large potatoes and boil them in a large saucepan with salted water for about 15 minutes, or until they’re soft. Take them out of the water and let them cool before peeling them and dicing them into bite-size pieces.

Hard boil a few eggs. Bring water to a boil in a saucepan, [carefully] drop in the eggs, turn off the heat, and leave the eggs covered in the hot water for 10 to 12 minutes. Here’s a trick for peeling hardboiled eggs without smooshing them to bits: drop them in ice water for a minute and then lightly tap the shell on a hard surface. Once they’re cooled and peeled, dice the eggs up, too. 

Add some diced onion and celery…

 

And about half a cup of mayonnaise, a few spoonfuls of sweet relish, and a generous squirt of mustard.
{The beauty of this recipe is that measuring is not exactly necessary. Just start slow and add more of each ingredient until it’s perfect for you!}

Sprinkle in salt and pepper to taste, and about a tablespoon of garlic salt…

 

Mix it all together, and voila!

I always keep these handy disposable (and reusable!) storage containers on hand so I don’t have to worry getting my dishes back home with me after a long day of sun, good food, and drinks.

What are your favorite recipes for potlucks and BBQs?