Southern Potato Salad

With the work we have been doing to perfect the brisket we knew we needed to step up our “sides” game too and that included a new potato salad. So with that, this baby came to life and is perfect to pair with your BBQ’d or Smoked meat this Summer.

Prep Time: 45 minutes

Cook Time: 20 minutes

Serving Size: 1 Medium Bowl

Ingredients

• 1.5 Bags of Mini Red Potatoes, quartered and boiled until just shy of splitting apart when sticking a fork in 1

• 1/2 Cup Mayo

• 4 Hard Boiled Eggs, cut into very small pieces

• 1/2 Red Onion, minced

• 2 Celery Sticks, finely chopped

• 2 Tbsp. Mustard

• 1/4 Cup Bread & Butter Pickles, finely chopped

• 2 Tbsp. Sugar

• 1-2 Tsp. Seasoning Salt

• 1-2 Tsp. Pepper

• 1-2 Tsp. Paprika

• Chives or Green Onion, chopped for garnish

Directions

• After the potatoes are cooked to desired texture, remove from pot and place in an ice bath to stop the cooking.

• Drain from the ice bath and move to a large bowl. Mash about 1/3 of the potatoes in that bowl if desired. Add all incredients into the pot and mix well.

• Allow to sit in the fridge for a minimum of 1 hour. When ready to serve add the chopped onions or chives and sprinkle a little more paprika for color.