Southern-style potato salad
Prep time: 15 minsTotal time: 
Southern-style potato salad
Prep time: 15 minsTotal time: 
Hang Fire BBQ
Hang Fire BBQ
Ingredients
- 3 large potatoes (750g), cubed
- 2 large eggs
- 50g mayonnaise
- 25g soured cream
- 1 medium gherkin in sweet vinegar, drained and finely diced
- 1½ tbsp American-style yellow mustard
- ½ tsp caster sugar
- 1 tsp celery seeds or ½ tsp celery salt
- 1 small celery stick, finely diced
- ½ small onion, diced
- 2 tbsp snipped chives
- smoked paprika, to sprinkle
Step by step
Make and chill up to a day ahead, but add the eggs when serving.
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Simmer the potatoes in a pan of boiling water for 12-15 minutes, or until they are almost fully soft – you want them a little al dente so they don’t break apart in the mixture. Drain and allow to cool completely – spreading them out in a shallow dish will help them to cool quickly. Hard-boil the eggs in boiling water for 8 minutes, then cool in running water and peel.
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In a small bowl, mix together the mayonnaise, soured cream, gherkin, mustard, sugar and celery seeds or salt. Set aside for 5 minutes to allow the flavours to come together.
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In another bowl, toss together the celery, onion, chives and cooled potatoes. Add the mayonnaise mixture and toss again to combine, then season to taste.
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Slice the eggs and gently mix them into the salad.
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Chill the salad for at least 1 hour, then sprinkle with the smoked paprika before serving.
