Can't have a BBQ without the potato salad..

Memorial Day weekend is considered the unofficial start to summer. Most people are having a backyard BBQ, going to the beach, or enjoying some sort of summer-like activity. On Sunday, we had a BBQ with my in-laws, but it didn't feel much like summer. It was cold and rainy for most of the day. Nevertheless, we still had a BBQ with some amazing food!! One of my faves is my red skinned potato salad.

Their are a lot of recipes for potato salad, but I've never found one that I LOVED until I played around with what I like and came up with my own. To get started your going to need the following ingredients. Then follow a few easy steps.

Wash all of your potatoes, keeping the skin on, dice into bite size pieces. 

Place in a large pot with cold water and bring to a boil. Cook potatoes for about 25 minutes, or until tender when you stabbed with a fork. Use a colander to strain out all of the water and run cold water over them. 

While potatoes are cooking, prepare the rest of your ingredients. For hard boiled eggs, place eggs in small pot of cold water, bring water to a boil and cook for about 15-20 minutes. To allow the eggs to cool, I place them in a bowl with cold water. After they are cooled, peel the shell and chop into to small pieces. 

For bacon, cook as directed, let cook, then chop into fine pieces. 

Chop celery and onion.

After potatoes have cooled, add all wet ingredients, mayo, sour cream, mustard, and relish. Mix well and then add the egg, onion, and celery. After all of these are mixed together top with bacon and add salt and pepper to your liking. 

Store potato salad in the refrigerator for up to 7 days. ENJOY! 

Tips:  *For the hard boiled eggs I add a teaspoon of white vinegar to help the shells to come off easier.

*If the potato salad seems too dry after all ingredients are mixed, add a little more mayo and/or sour cream and mix well.

It may look like a bowl of mush but it is so good! Nomnomnom!