Thursday, June 18, 2009

Memorial Day BBQ

For Memorial Day we grilled some burgers and corn and I made my potato salad:

While the corn was good in the grilled corn salad it wasn't as good just eaten off the cob. I love this recipe for potato salad. It's my go-to for picnics:

All- American Potato Salad
Cook's Country Magazine

2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes
1½ tsp salt, divided
3 Tbs dill pickle juice, plus ¼ cup finely chopped dill pickles, divided
1 Tbs yellow mustard
¼ tsp pepper
½ tsp celery seed
½ cup mayonnaise
¼ cup sour cream
1 tablespoon minced red onion
1 rib celery, chopped finely

Place potatoes in large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 tsp. salt, reduce heat to medium-low, and simmer until potatoes are tender, 10- to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 Tbs. pickle juice and mustard together in small bowl, drizzle pickle juice mixture over potatoes, and toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining ½ tsp. salt, pepper, celery seed, mayo, sour cream, red onion and celery in a large bowl. Toss in cooled potatoes, cover, and refrigerate until well chilled, about 30 minutes.
Pin It!


  1. I'm really looking forward to the tastes of summer, grilled corn included. Funny it didn't taste the same of the cob.

    I may make this potato salad again, you know, in secret. ;) I like including the eggs too!

  2. Looks like a great and classic All American meal! Yum!

  3. That potato salad looks amazing! I love corn that looks like that...I have a hard time finding it.


I've been told there are issues with comments going through. After you comment, you should see the following message: "Your comment has been saved and will be visible after blog owner approval." If you don't see a message it means the comment didn't go through. Please try commenting again! I'm sorry!