Independence Day Recipe: Potato Salad!


  • 2 lbs Yukon gold potatoes, cut into bite-sized pieces
  • 1/2 cup roughly chopped green onions
  • 3 stocks, chopped celery
  • 4 eggs (hard boiled)
  • 1 cup creamy mayonnaise
  • salt & pepper (to taste)
  • handful of dill, chopped (optional)

To replace Mayonnaise

Bacon Ranch Potato Salad: 16 oz sour cream or Greek yogurt mixed with 1 packet ranch seasoning, 1 1/4 cups bacon, 1 1/2 cups shredded cheddar cheese and 1/2 cup chopped red onion

Olive Oil & Herb Dressing: Blend the following in a small food processor – 1/4 cup olive oil, 2 tsp Dijon mustard, 2 tbsp fresh lemon juice, 1/4 cup reserved cooking water mixed, 1/3 cup lightly packed, roughly chopped fresh parsley and 2 cloves, roughly chopped garlic. Drizzle over potatoes and let rest for 10 minutes, gently tossing every few minutes.


  1. Boil eggs
    1. Cover the eggs in a saucepan with water
    2. Heat the pot on high heat and bring the water to a full rolling boil, turn off the heat
    3. Keep the pan on the hot burner, cover, and let sit for 10-12 minutes
    4. Strain the water from the pan and run cold water over the eggs to cool them quickly and stop them from cooking further.
  2. Cover chopped potatoes by 1 inch with cold water. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
  3. Once potatoes are done cooking, put them in a bowl to cool in the refrigerator for 2 hours. While potatoes are cooling, chop green onions, celery, hard boiled eggs and dill.
  4. Once the potatoes are cooled, mix all ingredients. Cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

Prep Time: 20 min    Cook Time: 30 min    Cool Time: 2 hr
Yields: 6 side servings


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