Perfect Potato Salad Recipe

We have the honor of hosting my mother-in-law this week at our new home. This is the perfect week to visit us too. We just bought fresh Sockeye Salmon this morning. The fishermen brought it down from Canada and we got a deal – $12 for the entire salmon. We bought 2 at that price! {Friends of my grandfather bring them down for him.}

Another perfect reason to visit us in Western Washington – our weather is BEAUTIFUL here in the Pacific Northwest. I don’t know baout you but high 70s all week is my idea of perfection. There is so much to do in such a small amount of time: BBQ Salmon, pool, San Juan Islands, Seattle, Mt. Erie, Deception Pass… the options are endless in God’s country.

Since we are eating BBQ Salmon, I knew I had to learn how to make my mother-in-law’s recipe for potato salad. Every time we visit her in Southern California she makes her delicious potato salad. And now I get to make it with her and learn the secrets to its success. There is nothing like a great serving of potato salad on a sunny day, sitting on a plate next to fresh BBQ salmon.

Perfect Potato Salad Recipe

• 10 medium sized Yukon Gold potatoes
• 3 Hard Boiled Eggs 3 stalks of celery, chopped
• 1/2 small red onion, finely chopped
• 8 small Dill Pickles (which probably equals 3 large ones)
• Mayonnaise, to your liking (we didn’t measure)
• Garlic, Salt and Pepper to taste

Boil the potatoes whole with the skins on for 30 to 45 minutes. Do not overcook. While hot, easily slide the peels off. Chop into bite size pieces, place in fridge to cool. Cool eggs, and chop into bite size pieces. Add chopped celery, onion, and pickles. Add the mayonnaise slowly in big spoonfuls, mix gently. Add seasonings to your liking. Voila!

What is a must have side dish at your BBQ?