Traditional Southern potato salads are usually served chilled and contain either a mustard- or mayonnaise-based dressing. Big Bob Gibson Bar-B-Q first served a mustard-based potato salad, but over the years the recipe has gradually changed to a mayonnaise version. Because of the high ratio of hard-boiled eggs, it can almost be classified as a potato and egg salad.
Recipe information
Yield
serves 12
Ingredients
6 cups unpeeled diced red-skin potatoes
4 hard-boiled eggs, chopped well
3/4 cup mayonnaise
1/3 cup sweet pickle relish
1/4 cup white onion, chopped fine
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/8 teaspoon celery seed
Preparation
Step 1
Place the diced potatoes in a large pot and cover with water. Boil the potatoes, uncovered, until tender, 12 to 15 minutes. Drain and transfer the potatoes to a mixing bowl. Add the remaining ingredients, and mix gently with a rubber spatula. Chill and serve.
Cooking Method
Step 2
Stove
Big Bob Gibson's BBQ Book by Chris Lilly. Copyright © 2009 by Chris Lilly. Published by Crown Publishing Group. All Rights Reserved.
