The "Oh Yeah" BBQ side: Classic Southern Potato Salad
Classic Southern Potato Salad
Ingredients:
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into bite-sized pieces
- 4 large eggs
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup dill pickle relish
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped dill pickles
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika (optional)
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 1/4 tsp smoked paprika (optional, for garnish)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Potatoes:
- Place the peeled and cut potatoes in a large pot and cover them with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender but not mushy.
- Drain the potatoes and let them cool completely.
2. Cook the Eggs:
- While the potatoes are cooking, place the eggs in a saucepan and cover with water.
- Bring to a boil over medium-high heat. Once boiling, remove from heat and cover. Let the eggs sit for 10-12 minutes.
- Transfer the eggs to a bowl of ice water to cool, then peel and chop them.
3. Make the Dressing:
- In a large mixing bowl, whisk together the mayonnaise, mustard, dill pickle relish, apple cider vinegar, sugar, salt, pepper, paprika, garlic powder, and onion powder until well combined.
4. Combine Everything:
- Add the cooled potatoes, chopped eggs, celery, red onion, and dill pickles to the bowl with the dressing. Gently toss until everything is evenly coated.
5. Chill and Serve:
- Cover the potato salad and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
- Before serving, sprinkle with smoked paprika and chopped parsley for garnish.
6. Serve:
- This Southern Potato Salad pairs perfectly with grilled meats and BBQ, making it a great addition to any summer cookout or family gathering.
Enjoy! Happy grilling! - Team BBQRubs.com
Ingredients:
- 3 lbs Yukon Gold or Russet potatoes, peeled and cut into bite-sized pieces
- 4 large eggs
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 1/4 cup dill pickle relish
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped dill pickles
- 2 tbsp apple cider vinegar
- 1 tsp sugar
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika (optional)
- 1/4 tsp garlic powder (optional)
- 1/4 tsp onion powder (optional)
- 1/4 tsp smoked paprika (optional, for garnish)
- Fresh parsley, chopped (for garnish)
Instructions:
1. Cook the Potatoes:
- Place the peeled and cut potatoes in a large pot and cover them with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender but not mushy.
- Drain the potatoes and let them cool completely.
2. Cook the Eggs:
- While the potatoes are cooking, place the eggs in a saucepan and cover with water.
- Bring to a boil over medium-high heat. Once boiling, remove from heat and cover. Let the eggs sit for 10-12 minutes.
- Transfer the eggs to a bowl of ice water to cool, then peel and chop them.
3. Make the Dressing:
- In a large mixing bowl, whisk together the mayonnaise, mustard, dill pickle relish, apple cider vinegar, sugar, salt, pepper, paprika, garlic powder, and onion powder until well combined.
4. Combine Everything:
- Add the cooled potatoes, chopped eggs, celery, red onion, and dill pickles to the bowl with the dressing. Gently toss until everything is evenly coated.
5. Chill and Serve:
- Cover the potato salad and refrigerate for at least 2 hours before serving to allow the flavors to meld together.
- Before serving, sprinkle with smoked paprika and chopped parsley for garnish.
6. Serve:
- This Southern Potato Salad pairs perfectly with grilled meats and BBQ, making it a great addition to any summer cookout or family gathering.
Enjoy! Happy grilling! - Team BBQRubs.com
