Every Memorial Day weekend my husband and I go downstate and visit his family at their camps in Oscoda, Michigan. It is great for many reasons, one being that most of his family doesn't live in the Upper Peninsula anymore so we don't see his side very often. It is also very relaxing because we always have amazing warm weather down there (for instance, we had 1/4 inch of snow on the ground the Tuesday before we left in our yard). We always end up having one day where we go out for dinner, and then two days of grilling out. This recipe was one of many created out of items that happened to be on sale at the grocery store. The sweet peppers, sharp cheese and dill combination go together great in this potato salad!
6 Mini Sweet Peppers (2 red, orange and yellow)
1 c. chopped dill pickles (Milwaukee's)
2 c. red potatoes, cut into quarters and boiled (or smaller)
8 oz. Kraft sharp cheddar cheese, cut into small cubes
2 Tbs. fresh dill, chopped
1/2 c. Miracle Whip, light
1/3 c. yellow mustard
Mix the Miracle Whip, dill and yellow mustard together in a large bowl. Toss in the chopped peppers, pickles and sharp cheddar cheese and mix well. Drain the boiled potatoes that are fork tender and add to the bowl. Mix everything until everything is combined well, cover and place in the refrigerator for at least an hour to cool down the salad.
*Below are a few pictures from my trip. If you haven't been to the area and you live in Michigan, you should really check it out. There are many outdoor activities to explore, a river boat ride, different vineyards that you can tour, it really is a fun place to relax!