Fourth of July Potato Salad
A creamy Fourth of July Potato Salad made with potatoes, eggs, olives, pickles, and mayonnaise.Perfect for BBQs, picnics, cookouts, and holiday gatherings.Easy to make ahead and serves a crowd.
Ingredients
- 10 pounds potatoes peeled
- 16 hard-cooked eggs chopped
- 2 6-ounce cans black olives, diced
- 2 6-ounce jars green olives, diced
- 1 cup dill pickle chips diced
- 1 cup sweet onion finely chopped
- 7 cups mayonnaise
- ¼ cup prepared yellow mustard
- Salt for boiling potatoes
Instructions
- Peel the potatoes and place them into one or two large pots. Cover with salted water.
- Bring to a boil over high heat.
- Reduce the heat to medium-low and simmer for 1 to 1½ hours, or until fork tender.
- Drain the potatoes and rinse under cold water until cool enough to handle.
- Cut the potatoes into bite-sized pieces.
- In a very large mixing bowl or disposable foil pan, combine the chopped eggs, black olives, green olives, diced dill pickle chips, and finely chopped onion.
- Add the chopped potatoes and gently mix.
- In a separate bowl, whisk together the mayonnaise and yellow mustard.
- Fold the dressing into the potato mixture until evenly coated. This Fourth of July Potato Salad should be creamy without becoming mushy.
- Cover and refrigerate for at least 2 hours before serving for the best flavor.
Notes
- Sweet relish can replace diced pickle chips.
- Red onions may be substituted for sweet onions.
- Light mayonnaise works if you prefer a lighter version.
- Serve alongside grilled chicken, burgers, beef hot dogs, barbecue beef, grilled vegetables, or sandwiches.