Summer Barbeque Recipes: Potato Salad

My favorite thing about summer, the one thing I look forward through all throughout the winter, is that first official summer barbeque. The grilled hamburgers and hotdogs, deviled eggs and watermelon -- the thought makes my mouth water. For many people, the barbequed meats -- hotdogs, hamburgers, steaks -- might be their favorite part of the summer barbeque, but my favorite part has nothing to do with the barbeque grill itself, but is, in my opinion, the most essential part of a barbeque: the potato salad. And not just any potato salad, but my Dad's potato salad.

As you plan your first official summer barbeque, try this recipe for delicious potato salad.

01. In one bowl, mix 1 cup of Miracle Whip, ¼ cup of mustard, ½ teaspoon salt, and 2 tablespoons of sugar to balance out the tanginess of the mustard and make it a little sweet kick.

02. Boil about twelve whole potatoes. Then drain them, and let them cool for a couple of hours (or until they aren't too hot to touch, as this can be an unpleasant experience).

03. When the potatoes are cool, peel the skin off, and cut them into cubes, as big or small as you wish, and put them in a large bowl.

04. Add chopped onion, chopped sweet pickles, cubed cheese chunks, and diced hardboiled eggs, to the potatoes, if you wish. Personally, I think loading up on all of the above makes the perfect summer barbeque potato salad.

05. Once you've gotten the extra goodies added, pour the Miracle Whip and mustard mixture over the potatoes and mix thoroughly.

06. Finally, sprinkle the top with paprika, and serve to your summer barbeque guests.