I can’t believe that we are smack dab in the middle of summer. Oh, how time flies especially this summer when things have been so busy, busy, busy!
Last week, I hosted a small dinner party that included my parents and my Auntie Debbie who was in town visiting from Brooklyn. I wanted to keep it simple and decided to do some smoking on my Traeger. Well, in all reality, I don’t do anything simple. I ended up smoking some bone-in chicken breasts and a whole pork shoulder! I served the chicken breasts for dinner and shredded the pork and made some green chili and froze the rest for another time! I love how that works!
I guess my “keep it simple” attitude did keep true a little bit. I just made this Summer Vegetable Potato Salad as a side. I really shouldn’t say “just” though because this isn’t just any ol’ potato salad. I packed this one with tons of crisp summer vegetables including corn, cucumber, green onions and tons of fresh dill and kept it on the lighter side by mixing mayonnaise and sour cream to keep it all together. Boy did this turn out tasty. I love adding extra vegetables whenever possible and adding them to a potato salad just works! Give it a try, it may be a new “go to” potato salad recipe for you.
Potato salad is such a great side dish for anything that you can grill. Check out the links below! I included some old posts that just scream “I need potato salad” to go with me! Haha. Some of my favorite rib and burger recipes from the past.
Summer Vegetable Potato Salad
- 3 pounds small red potatoes cut into quarters
- 1 cup sliced green onions white and green parts
- 2 cups fresh cooked corn from the cob about 4 corn cobs
- 1 cup seeded and diced cuccumber
- 1/2 cup fresh dill, chopped
- 3 hard cooked eggs, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- Fill a large pot with water and add the potatoes and a couple of tablespoons of salt. Bring to a boil and cook for 10-12 minutes or until the potatoes are cooked through. Drain and rinse with cool water. Set aside to let cool completely.
- Fill another large pot with water and bring to a boil. Add the corn and cook for about 5 minutes. Drain and set aside to cool.
- Fill a small pot with water, add the eggs and bring to a boil. Cook the eggs for 10-12 minutes (I do 12 minutes in Denver for perfectly hard-cooked eggs). Drain and cover with ice cold water. When cool peel and chop the eggs. Set aside.
- In a large bowl, add the potatoes, green onions, corn, cucumber, dill, eggs, mayonnaise, sour cream, salt and pepper and mix to combine well.
- Cover and refrigerate for at least an hour or until ready to use.