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Potato Salad
8-10
servings
Side Dish
Course
Print Recipe
Ingredients
Directions
For the Potatoes
1 ¾ tsp
Diamond Crystal kosher salt
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3 ½ lb
red-skinned potatoes, skin on, washed and quartered
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For the Dressing
2 c
Duke’s mayonnaise
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¼ c
yellow mustard (French’s or whatever you prefer)
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½ c
distilled white vinegar
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¼ c
fresh lemon juice
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½ c
sweet pickle relish
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1 tbsp
Diamond Crystal kosher salt
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2 tsp
sugar
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2 tsp
freshly ground black pepper
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½ tsp
red pepper flakes
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¼ tsp
cayenne pepper
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½ c
finely diced celery (1 to 2 stalks)
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½ c
finely diced red onion (about 1 medium onion)
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For the salad
4
hard-boiled eggs, peeled
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1 ½ tbsp
Rib Rub
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¼ c
thinly sliced scallions (optional), white and green parts (about 2 scallions)
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Rib Rub
½ c
Diamond Crystal kosher salt
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¼ c
MSG
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¼ c
freshly ground black pepper
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¼ c
paprika
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¼ c
chili powder
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¼ c
packed light brown sugar
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2 tbsp
garlic powder
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2 tbsp
onion powder
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1 tsp
cayenne pepper
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Sometimes we’d have potato salad with Sunday dinner, but mostly we had it as a barbecue side dish. It was definitely one of my favorites. Still is. I think it’s the sweet-spicy-sour interplay between the sweet pickles, the mayonnaise, and the mustard that I like so much. Using red-skinned potatoes gives you a creamier result than russet potatoes. It’s best to dress the potatoes when they’re still hot. That not only gets the seasoning into the potatoes quicker, it also creates a balanced texture for a mighty fine potato salad.

Directions

  1. Cook the potatoes: Bring a large saucepan of water to a boil. Add the salt and quartered potatoes. Reduce the heat and gently boil the potatoes until they yield easily when a knife is inserted through their centers, 15 to 20 minutes.
  2. While the potatoes are cooking, make the dressing: In a large bowl, combine the mayo, mustard, vinegar, lemon juice, relish, salt, sugar, black pepper, pepper flakes, and cayenne and mix until incorporated. Whisk in the celery and red onion. Taste and adjust the seasoning if needed.
  3. Make the salad: Once the potatoes are tender, drain them and add them (while hot) to the bowl with the dressing. Use a large spoon to break up the potatoes to really get the dressing into everything while the potatoes are hot.
  4. Chop the eggs to your liking or press them through a sieve to break them up into fine bits. Fold the eggs into the salad. Finish the salad with a sprinkle of rib rub and the sliced scallions (if using).

Rodney Scott's World of BBQ

Rodney Scott and Lolis Eric Elie

Book Cover