This is our favorite, loaded with sweet pickles, celery, red onion, pimentos, black olive slices, and Miracle Whip with a dab of mustard.
It’s a summer standard to go with most any meat or seafood from the grill.
Potato salad is the perfect side ~ it’s simple, easy and just like the potato salad our mom’s used to make.
Here’s the recipe:
Summer Potato Salad
6 red potatoes, peeled and cut in half
⅓ cup sweet pickles, chopped
¾ cup celery, chopped
1 small red onion, chopped
¼ cup black olives, sliced
2 tablespoons chopped pimientos, drained
1 cup Miracle Whip
2 teaspoons yellow mustard
1 teaspoon celery seed
Salt and seasoned pepper, to taste
Boil potatoes until tender; drain well and cool.
Cube cooled potatoes and place in a large bowl.
Add pickles, celery, onion, black olives and pimientos, combine.
Add remaining ingredients and toss lightly to mix.
Arrange a few olive slices on top for garnish, if desired.
Place in refrigerator for 2 hours or overnight to chill.