Fathers’ Day, our parents’ anniversary, and a couple of birthdays all came at the same time, so we rolled them into one summertime celebration. I made this potato salad for the occasion. Everybody loved it, and a few people asked me for the recipe. So here it is – just in time for the Fourth of July!

Red and Gold Potato Salad

2 pounds small red potatoes

2 pounds small Yukon gold potatoes

1 medium onion

4 stalks celery

½ cup pickles (I used dill)

½ red bell pepper

½ yellow bell pepper

3 hard boiled eggs

1 cup mayonnaise

1 tablespoon mustard

½  teaspoon garlic powder

1 tsp mustard seed

1 can black olives

Salt, pepper and paprika

 Boil the potatoes till they are soft enough to easily pierce with a fork. I like to boil the potatoes the evening before I make the salad. I boil them whole, drain the water and let the potatoes cool in the pot overnight.

Dice the onions, pickles, peppers and celery, and mix in a large bowl.

 Add the mayonnaise and mustard and mix well.

Add garlic powder, mustard seed.

Chop olives and eggs and mix them in.

 Dice the unpeeled potatoes and stir them in.

 Salt and pepper to taste.

 Sprinkle with paprika and garnish with sliced hard boiled eggs (optional)

 

Since this potato salad was so popular with my family a few weeks ago, I gave it a reprise this weekend with the other side of the family. We had a party to celebrate my niece’s graduation from UC San Diego. Since UCSD is blue and gold I obviously couldn’t use RED and gold, so I substituted new white potatoes and it was just as good! Congratulations Hannah!