Classic Southern Potato Salad
Ingrediënten
Makes 8 Side-Dish Servings
- 2 pounds red-skin new potatoes
- 1 cup sour cream
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅔ cup chopped fresh chives
- 1 cup mayonnaise
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 6 hard-boiled eggs coarsely chopped
- ¼ cup Jack’s Old South Original Rub or make your own see this page, for garnish (optional)
Instructies
- Wash the potatoes well.
- In a large heavy pot, add enough water to cover the potatoes.
- Bring water to a boil.
- Add the potatoes and boil for 15 to 20 minutes, or until they are tender, being careful not to overcook them, as you don’t want them mushy.
- Drain the potatoes in a colander and run cold water over them to stop them from continuing to cook.
- Let them cool in the colander.
- Slice the potatoes into thin rounds, leaving the skin on.
- Set aside.
- In a medium bowl, combine the sour cream, dill, garlic powder, onion powder, chives, mayonnaise, salt, and pepper.
- Stir well.
- In a large bowl, toss the potatoes with the eggs and the sour cream dressing.
- Cover the bowl and chill in the refrigerator for 2 hours before serving.
- Sprinkle the barbecue rub all over the top of the potato salad before serving, if you like.
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