Since there is an extra Monday in May the Secret Recipe Club decided to do a Picnic and BBQ Edition. Whoo hoo! This was the first time I've participated in a Themed Reveal Day but thought it would be a lot of fun and I love good BBQ and picnic food.
I was assigned the blog Join Us, Pull Up a Chair. Heather is the author and she is a part of my group, Group C and can I just say I hope I get her for a regular reveal day because I found some recipes I want to make. Like many, she started her blog as a way to organize her recipes. She loves having her son and daughter in the kitchen with her too.
I pinned two recipes to try, her Red Potato Salad and her Cucumber Salad, because to me, they both scream BBQ and Picnic...and our grill is actually out of commission so I decided to go with a side dish. So far I have only made the potato salad, but I have the ingredients for the cucumber salad so plan to make that as well. Sad story...I woke up this morning and found the potato salad on the counter...someone took it out to get to the water container and didn't put it back...good thing we got to eat some yesterday with dinner, cuz in the garbage it went this morning.
This salad was different than your traditional potato salad, at least the ones I'm used to having so I thought it would be a perfect one to try out. I wasn't disappointed. The things I would maybe do differently is cut the potatoes into smaller cubes and add more seasoning. But it was so good, and totally worth making again. I plan to make the cucumber salad this weekend or next week. I'm sure I'll be sharing that one as well here.
On to the recipe.
3 lbs. red potatoes, skin on and cubed
1 c. sour cream (recipe called for low-fat, but I don't do the low-fat, sugar free stuff)
1/2 c. mayonnaise
2 tsp. dijon mustard
1 tsp. white vinegar
4 hard cooked eggs, chopped
1 dash hot sauce
1 Tbs. dried dill weed
1/2 tsp. garlic powder
salt and pepper to taste
chopped pickles (optional, I added this because I knew my hubby would wonder where they were)
1. Place potatoes in pot and cover with water. Bring to a boil and cook about 10 minutes or until potatoes can be easily pierced with a fork. Drain and transfer to a bowl. Let cool.
2. In a separate bowl, combine remaining ingredients. Pour over potatoes and stir to coat. Taste and adjust seasonings as needed. Chill at least 3 hours before serving. I added extra seasoning because I like a lot of flavor.
Thanks Heather for a great recipe.
With Joy UNquenchable,