How to Make the Perfect Potato Salad for BBQs?

Potato salad is the undisputed queen of summer dishes. It’s simple, satisfying, and versatile, making it a perfect addition to any lunch, picnic, or BBQ. It shines brightest when made with new potatoes available in stores, yet it’s equally delightful with older ones. For best results, choose salad potatoes as they retain their shape well after cooking.

No one expected this salad's impact when my sister-in-law first brought it over. I quickly asked for the recipe and have been making it ever since. It’s a fantastic complement to BBQ dishes. It’s best served cold, straight from the fridge—it cuts through the heaviness of grilled foods and provides a refreshing contrast on warm days.

You can substitute the mayonnaise with thick natural or Greek yogurt for a lighter version of the salad. Fresh, aromatic dill is a great alternative to chives as well.

Ingredients:

• 1.1 lbs of salad potatoes or new potatoes,
• 3 eggs,
• 1 bunch of radishes,
• 1 cucumber,
• 1 small bunch of chives,
• 3 tablespoons of mayonnaise,
• 1 tablespoon of mustard,
• 2 tablespoons of canola oil,
• salt and pepper to taste.

Preparation:

1. Thoroughly wash the potatoes and boil them in salted water until tender. Then, drain and allow them to cool.
2. Hard-boil the eggs, cool them, and peel them.
3. Slice the radishes and dice the cucumber into small cubes. Finely chop the chives.
4. Cut the cooled potatoes into medium-sized cubes and place them in a large bowl.
5. Add the sliced radishes, diced cucumber, and chives.
6. Blend the mayonnaise, mustard, oil, salt, and pepper in a separate bowl to create the dressing.
7. Combine the dressing with the potatoes and vegetables, mixing thoroughly.
8. Gently fold in the chopped eggs, being careful not to crush them.

The salad is now ready to enjoy. Its preparation is simple and quick, and it's so delicious that this recipe is definitely one to remember. Enjoy!