The Fourth of July is upon us so I've decided to post some of my favorite Independence Day fare. If you're like me, you'll have at least one barbecue invitation for the holiday weekend and will likely need to take a dish to share. One of my family's favorite sides is this potato salad. It's super easy and very tasty. I don't care for the mustard/mayonnaise version of potato salad so this recipe is just to my liking. I can't take credit for it though, it was passed on to me from one of my grandmother's dearest friends, Jane
Trask. They have both since passed on, but I think of them fondly each time I make it. I hope you enjoy it as much as my family and friends have over the years.
Mrs. Trask's Potato Salad
3 lbs red new potatoes, sliced with skin on
1 C diced celery
1 C diced green onion, white and green parts
1/2 C Italian salad dressing
1/2 C Creamy Cucumber salad dressing
1/2 C sour cream
1/2 C mayonnaise
Boil potato slices until just tender, but not falling apart. Drain and place in a large salad bowl. Pour Italian dressing over potatoes and allow them to cool. In the meantime, mix remaining ingredients together in a small to medium size mixing bowl. Once potatoes have cooled add mix and stir to coat. Place in refrigerator to cool completely.
May be made a day ahead. Serve cold.
