Friday, May 9, 2014

Classic Potato Salad with Briton From Rad Mom Cool Kid

Today I am thrilled to have Briton from Rad Mom Cool Kid here to share her Classic Potato Salad recipe. Briton shares my love of amazing Texas BBQ and blogs about a little bit of everything. Some of my favorite posts include 10 Gifts that Don't Create Clutter and Basic Body Scrub. Make sure to check her out and to leave some comment love on this post! 

Briton Alo radmomcoolkid.comHi! I'm Briton from Rad Mom Cool Kid where I write about a pretty random mix of topics- kids, travel, food, funny experiences, etc. I'm so happy to be guest posting for Debra today so she can rest and snuggle in with her darling new babe!  With the weather warming up I get so excited for all things outside- sprinklers, long walks, feeding ducks, the ice cream truck, and my absolute favorite- BBQ's. Today I'm sharing a classic summer side dish, Potato Salad. potato salad radmomcoolkid.com I grew up totally hating potato salad but something clicked in adulthood and now I look forward to spring and summer just so I have an excuse to make it. It's a great addition to any bbq or grilling night and I hope it will be a recipe your family loves just as much as mine!

  Potato Salad 


  • 3 medium potatoes
  • 3 eggs 
  • 2 sweet pickles 
  • 1/3 small can sliced olives
  •  1/8 c. sweet onion
  •  mayonnaise 
  • miracle whip
  •  yellow mustard 
  • salt and pepper to taste


 Place eggs in a pot and cover with water. Cover, bring to a boil. Boil 5 minutes, remove from heat, let sit 10 minutes. Drain water, add ice and cold water, let sit until eggs are cool. Drain remaining water and ice, then shake the eggs around in the pan until they’re all cracked. Peel. Chop. Peel potatoes, chop, place in a pot and cover with water. Cover, bring to a boil. Boil, uncovered just until tender. (This totally depends on how small your pieces are! Keep checking with a fork.) Drain, spread on a plate and let cool. Mince pickles and sweet onion. Combine chopped eggs, chopped cooled potatoes, pickles, olives, and onions in a bowl. Add equal parts mayonnaise and miracle whip, until you get the consistency you want. Add mustard for color. Salt and pepper to taste. Cover and refrigerate for several hours, overnight is better!! Taste and adjust mayo/miracle whip/mustard or salt and pepper just before serving. potato salad 2 I really love potluck evenings spent with family and friends so I did an entire salad series last summer. You can find all the recipes here. I also mentioned I like to write about travel. If you're taking your kids on a road trip this year click here for my family-friendly road trip tips. Flying? I have that covered here! Thanks for having me, Debra, congratulations on your new addition!
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