Even though the 4th of July has come to a close, the summer parties will continue on! BBQ’s will rage and summer sides will still be ever present. With potatoes coming into harvest, everyone will enjoy a nice classic American potato salad with their meal. (This recipe is inspired by www.bunkycooks.com.)

Hope everyone enjoys the week and a little cooler weather ahead.



yield: 6 servings

prep time: 30 minutes

total time: 30 minutes

  • 3 to 4 medium Yukon Gold potatoes, cooked, peeled, and cubed 
  • 3 hard boiled eggs, peeled and chopped
  • 1 small onion, chopped
  • 2 stalks celery, chopped
  • 1/4 cup sweet relish
  • 1/2 teaspoon Kosher salt, to taste
  • 1/8 teaspoon black pepper
  • 3/4 cup mayonnaise
  • 1/4 cup mustard


1. In a large bowl, gently combine the cooked potatoes, hard boiled, eggs, onion, and celery.

2. In a small bowl, whisk together the pickle relish, mayonnaise, mustard, salt, and pepper until thoroughly combined. Add this dressing to the large bowl, tossing to combine all of the ingredients until well blended. Taste for seasonings and adjust accordingly.

3. Refrigerate for at least several hours before serving to allow the flavors to come together.

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