Just in time for the summer, potato salad fits as one of the southern side dishes for bbq. It’s a classic side to bring to a cookout or when you’re having a southern dinner spread. Unfortunately, it isn’t my favorite side, but living in the south has made me appreciate a good southern style potato salad. Smokin’ and Grillin’ wit AB takes you through this tutorial with straight to the point instructions. AB has become a personal favorite of mine when it comes to watching how-to cooking videos because his personality shines. I love how passionate he is about cooking, which makes his videos more entertaining to watch. Also, this recipe is fully customizable, and you can tweak it based on your palette.
Ingredients:
- 5 – 6 Russet Potatoes peeled and cut into thirds
- 1 Yellow Onion, diced
- 5 – 6 Hard Boiled Eggs, peeled
- 2 – 3 Celery Stalks, diced
- 1 – 2 cups Mayo of your choice
- 1 tsp – 3 tbsp Yellow Mustard 1 cup Sweet Relish
- 1 tsp Smoked Paprika for garnish
- Salt and Pepper to taste
Directions:
First, start off with boiling your chopped russet potatoes. The potatoes need to have a little resistance, but not too soft.
Second, put all of the ingredients in one bowl and gently start mixing and folding over the salad with your rubber spatula.
Let the potato salad chill in the refrigerator for 4 hours and top it off with smoked paprika and green onions.
