City BBQ Potato Salad Recipe
Good food is something that can make people happy. When we talk about really tasty and comforting food, City BBQ's Potato Salad Recipe is a star.
Ingredients
- 2 ½ lbs Yukon Gold Potatoes
- 2 teaspoon Knorr Granulated Chicken Boullion
- 1 cup Celery (Finely Chopped)
- 3 Eggs (Boiled)
- ¼ cup Sweet Onion (Grated)
- ¼ cup Miracle Whip
- ¼ cup Mayonnaise
- 4 tablespoon Dijon Mustard
- 2 tablespoon Coarse Inglehoffer Stone Ground Mustard
- 1 tablespoon Frank's Buffalo Hot Sauce
- ½ cup Dill Relish
- ½ cup Sweet Relish
- ½ teaspoon McCormick Celery Seeds
- Paprika (For Garnish)
- Cracked Pepper (For Garnish)
- Fresh Chives (For Garnish)
Instructions
Preparing the Potatoes
- Clean and scrub potatoes to remove dirt.
- Place in a pot with 1 inch of water.
- Bring water to a boil with chicken bouillon.
Cooking the Potatoes
- Reduce heat to simmer after boiling starts.
- Boil Yukon gold potatoes for 17-20 minutes.
- Test with a fork for doneness.
- Chop potatoes, and place in a bowl.
Assembling the Salad Base
- Finely chop celery, and add to bowl.
- Chop boiled eggs, and put them in a bowl.
- Peel and grate sweet onion, add to bowl.
Creating the Dressing
- Mix mayo, miracle whip, dijon mustard, stone ground mustard, and hot sauce.
- Thoroughly blend ingredients with a wooden spoon.
Combining Flavors
- Add dressing to potatoes in a bowl.
- Mix in dill relish, sweet relish, and celery seeds.
- Stir everything together with a spoon.
Presentation and Finishing Touches
- Transfer salad to serving bowl.
- Garnish with Cracked Pepper, Paprika, and Fresh Chives.
Notes
- Pick waxy potatoes like Yukon Gold for smoothness.
- Use good-quality BBQ sauce for real smoky flavor.
- Let the flavors mix by putting the salad in the fridge for a few hours before serving.