Alright my friends, I would like to share with you one of my most favorite summertime salads. I was making it this weekend for a BBQ with my love and I thought of all of you-my friends in blog-land and decided I had better snap some photos to share before the salad was long gone.
This is a salad I grew up with—a summertime tradition with burgers and brats!
I must note that you can’t judge this book by it’s cover….
lets just say that there is no way to pretty this salad up, but the taste is worth the poor picture appeal. Trust. Me.
Looking at the salad you can probably understand why when I was young and my mom would make it for our church potlucks, we alway left with a fair amount left… (which I must note I was never unhappy about—more for me!) it’s not pretty but don’t be scared it is so so good!
Here is the official recipe card (with official “measurements”)—-a few years back my sister and I hounded our mom to hand write out a bunch of recipe cards for us just like her mom did for her. There is just something special about handwritten and just for me that makes this so so so special each time I dig it out for reference!!
Although I know you can read the recipe card, I thought I would still type up my version of the recipe incase you can’t make it out in my mom’s script.
Buttt first I must digress again.
Is anyone else crazy about carefree “mixology” type cooking like I am? Because I can rarely get myself to measure out anything for a recipe—-that just feels like work. Yeahhhh so here is my “mixology” version of the recipe—-because this is one that you can’t do wrong but I also have to note that you must taste test while making to ensure your flavor is jussttt right!
-Can (or two) of beans (drained)
-Pickles chopped up (lots of them—I really don’t think you can have enough pickles)
*I use kosher dill—just what I like the best, no real reason besides that*
-Hard boiled eggs–cut up (I used 6)
-A “blob” of miracle whip or mayo
-A few squirts of yellow mustard
Mix, Chill & Serve
Ha ha… okay now I am embarrassed at how not-specific my version of the recipe is,
but really try it—it is simple!
What do you think? Would you try it or pass it up at a potluck?!?