Toby Keith "Courtesy of the Red, White and Blue"
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Independence Day honors the adoption of the Declaration of Independence on July 4, 1776 ~ today is the birthday of the United States of America! The reason for you and me to proudly fly the American flag.
Whether you're relaxing with a day at the beach, watching a parade, attending a concert or feasting with family and friends on juicy hamburgers, hot dogs, spicy ribs and Grandma's potato salad, have a safe and Happy 4th and enjoy the fireworks display!
Unfortunately, I don’t have Grandma’s potato salad recipe but I do have a delicious lemony potato salad recipe for you that’s perfect for the 4th or anytime!
Lemony Potato Salad
Ingredients:
5 cups peeled and cubed potatoes
3 hard-boiled eggs, chopped
1/3 cup lemon juice
3/4 cup mayonnaise
2 teaspoons white sugar
1 ½ teaspoons salt
1 ½ teaspoons Worcestershire sauce
2 teaspoons dry mustard
½ teaspoon ground black pepper
3 green onions, sliced
1/3 cup chopped celery
Method:
Bring a large saucepan of salted water to a boil. Add potatoes.
Cook until tender but still firm, about 15 minutes. Drain, and
transfer to a large bowl.
Add chopped eggs to potatoes.
In a small bowl, combine and mix together lemon juice,
sugar, salt, Worcestershire sauce, mustard and black pepper.
Blend in mayonnaise. Pour lemon dressing over potatoes,
and stir to coat.
Mix in green onions, celery, and parsley. Refrigerate for at
least 2 hours before serving.
Delicious!!!
Lemony Potato Salad
Ingredients:
5 cups peeled and cubed potatoes
3 hard-boiled eggs, chopped
1/3 cup lemon juice
3/4 cup mayonnaise
2 teaspoons white sugar
1 ½ teaspoons salt
1 ½ teaspoons Worcestershire sauce
2 teaspoons dry mustard
½ teaspoon ground black pepper
3 green onions, sliced
1/3 cup chopped celery
Method:
Bring a large saucepan of salted water to a boil. Add potatoes.
Cook until tender but still firm, about 15 minutes. Drain, and
transfer to a large bowl.
Add chopped eggs to potatoes.
In a small bowl, combine and mix together lemon juice,
sugar, salt, Worcestershire sauce, mustard and black pepper.
Blend in mayonnaise. Pour lemon dressing over potatoes,
and stir to coat.
Mix in green onions, celery, and parsley. Refrigerate for at
least 2 hours before serving.
Delicious!!!
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| Our flag |
ENJOY THE DAY AND…
GOD BLESS THE USA!
This looks great, Pam. Hope you're enjoying a wonderful Fourth!
ReplyDeleteIt just wouldn't be a proper July 4th picnic without potato salad. My recipe is very similar to yours and we love it! Have a very happy 4th.
ReplyDeleteLovely post, Pam. Have a wonderful day.
ReplyDeleteI loved. Congratulations for 4 of july. have a nice week. Marta
ReplyDeleteI love the addition of olives. Very yummy!
ReplyDeleteMmmmmmm. I love summer foods.
ReplyDelete(Hell, I like all foods.)
I'm a potato salad snob, uually believing ant deviation from the one Mom made just doesn't cut it, but I believe I'd really like this one. Hope you had a great holiday - it was a zoo here. Larry
ReplyDeleteI love all things potato! My mom is always changing how she makes her potato salad. We never know what we are going to get.
ReplyDeleteI have a recipe that I make that uses black olives..the green look good too!
ReplyDelete