fourth of july food

Our plans changed a little bit, and we ended up having dinner at home on Monday, so I changed our menu around a little bit. We had grilled corn on the cob and chicken sausage, along with my favorite potato salad. It’s super easy (and I’m sure everyone knows how to make potato salad) but I love it. Here’s how I make it:

Potato Salad

6 medium-size white potatoes, boiled then skinned
3 boiled eggs, peeled and chopped
1/2 can olives, chopped
1 stalk celery, chopped
1/4 cup green onions, chopped

3/4 cup light mayo
1 T yellow mustard
1/2 T dijon mustard
salt and pepper to taste

Combine dressing ingredients. Combine all other ingredients in a bowl, then toss with dressing.

I also made our new favorite (and super easy) lemonade!


3 lemons
8 cups cold water
1 cup sugar

Cut the ends off the lemons, then cut them into eighths. Add half of the lemon pieces, 4 cups of water, and 1/2 cup sugar to blender. Pulse five times. Pour the mixture into a pitcher through a strainer. Repeat with remaining ingredients. (If your blender is big enough to hold 8 cups, I suppose you could do it all at once, but my Ninja maxes out at 6 cups.)

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