Perky Potato Salad

Potato Salad is one of those staple BBQ sides that you find at every picnic. Jazz it up with some beautiful colors and textures that will appeal to even the tiniest of critics!

Despite the fact that Mother Nature is being so fickle in my neck of the woods has not deterred me from thinking about the beautiful season that exists for the BBQ alone. When I think of BBQ I think of sides and when I think of sides I think of POTATO SALAD.

I'll be honest, I didn't really like potato salad as a kid, my moms version of potatoes, green onion, egg and mayonnaise, albeit popular with most of the adults, was usually left on the side of my plate, hidden under my lettuce leaf.

I have come to appreciate potato salad so much more as an adult. Like snowflakes, no two potato salads are exactly alike. The potato salad can serve as the vehicle for basically any flavor profile you can think of. There are warm potato salads, mashed potato salads, chunky potato salads, there are so many salad dressing choices that you can make a potato salad hearty enough for your vegan and vegetarian friends, I could go on, but don't encourage my rambling. My point is, don't like it one way? Find a way that works for you. Today we are sticking with traditional flavors, but it truly is a 'Kitchen Sink' kind of dish.

The potato is the perfect food (in my opinion)! If I was escaping a zombie apocalypse and could only bring one food with me, it would be a potato. Red skin potatoes contain protein, healthy fiber and a surprisingly high amount of vitamin C and potassium, so you're basically doing your body a favor by eating this, better have a second helping.

My love for potato salad runs deep and you would think that it would have rubbed off on my family, but my children have always put up a fight when it comes to salads in general. so in my attempt to get them to dive in I make my potato salads as bright and vibrant as possible. As a by product, I get asked to bring my potato salad to most family picnics, because it looks great on a buffet line!

Little reds are my favorite type when making a potato salad, hands down. Their color is bright and beautiful, they hold up well when boiling and they are the perfect size for a chunky potato salad (my favorite style).

In my recipe I add different colored sweet peppers, cubed cheddar cheese, raw broccoli crowns, boiled egg and bacon to add texture and color but the sky is the limit to your ingredients. The point is to incorporate as many colors of the rainbow as possible, we eat with our eyes first after all.

I like to add my seasonings and egg yolks right to my dressing and if I have the time I will make it with enough time to let the flavors muddle together in the fridge. This salad is AWESOME the next day and dare I say, maybe even better as a left over?

What's you're favorite way to make potato salad? Comment below!