Tangy & Light Classic Potato Salad ~ Summer Salad Recipes

We have so many hard boiled eggs left from Easter, so I thought I’d use some of them up in this tasty recipe!!!

I’m trying to get back on track with posting recipes since you guys keep reminding me to do so! 😉 This is one of my favorite summer recipes – perfect for barbeques! And the best part – is it is ‘light’, so you can munch away!





  • 1 + 1/2 lbs potatoes (about 5 medium-sized potatoes)
  • 1/2 cup chopped onion
  • 1/3 cup chopped Claussen pickles
  • 2 hard boiled eggs chopped
  • 1/3 cup light mayonnaise
  • 3 Tbsp white wine vinegar
  • 2 Tbsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 garlic cloves minced





  1. Peel and chop potatoes into 1/2 inch cubes. Rinse and place in a pot. Cover with cold water (until there is about an inch above the potatoes). Turn on high until boiling. Reduce to medium-high and cook until al dente. Drain and rinse in cold water.
  2. Whisk mayo, vinegar, mustard, salt, pepper, and garlic.
  3. Pour dressing mixture over potatoes and mix until covered evenly.
  4. Add all other ingredients and mix until combined.
  5. Chill and enjoy!!




As you can see, we especially enjoy it with James’ famous BBQ chicken on a pretzel bun sandwiches!!! YUM. 🙂


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Christy & James are Chicago based but happily travel anywhere in the world that beautiful love stories take them!