Potato Salad

by Sabrena Cantu June 02, 2021 3 min read

Potato Salad

When you add crispy bacon, pickled jalapeños, and GCS BBQ Seasonings to the mix, ordinary potato salad becomes extraordinary potato salad!

Here's what you'll need:

The Process

Start by bringing a large pot of water to a boil. Next rinse and peel 5 pounds of golden or russet potatoes. Cut the potatoes into 1 inch cubes. Carefully lower the potatoes into the boiling water. Boil for 10-13 minutes or until fork tender. Strain the potatoes. Line a baking sheet with paper towels and lay the potatoes on top to cool and dry. If you start making the potato salad while the potatoes are hot and wet, it can have a gummy texture.

Bring a medium sized pot of water to a boil. Once the water is boiling, add in 6 eggs. Boil for 13 minutes. Fill a bowl with ice and water to create an ice bath. When the eggs are done, immediately transfer them to the ice bath and let them sit for a couple minutes. Then, crack the shells and set them back in the ice bath while you peel each one. Set aside.

Next, dice 12 ounces of bacon and cook in a pan until browned. Finely dice 1/2 cup celery (about 2 stalks). Also, finely chop 2 tablespoons of pickled jalapeños. Then, chop the boiled eggs into small pieces.

In a large bowl, whisk together 2 cups of mayonnaise, 1/4 cup + 1 tablespoon of mustard, 1 teaspoon Southern Hospitality BBQ Seasoning, and 1 teaspoon Southern Bell BBQ Seasoning. Then, fold in the chopped eggs, 3 tablespoons dill relish, the chopped pickled jalapeños, celery, and bacon. Finally, fold in the cooled potatoes.

Refrigerate until ready to serve and enjoy!

 

Potato Salad

Prep Time: 45 minutes

Amount

Ingredient

5 lbs

Golden or Russet potatoes

6

Eggs, boiled and chopped

12 ounces

Bacon, diced

½ cup

Celery, finely diced

3 tbsp

Dill relish

2 tbsp

Pickled jalapenos, finely chopped

2 cups

Mayonnaise

¼ cup + 1 tbsp

Yellow mustard

1 tsp

Southern Hospitality BBQ Seasoning

1 tsp

Southern Bell BBQ Seasoning

  1. Bring large pot of water to a boil. Bring a medium sized pot of water to a boil as well.
  2. Rinse and peel 5 pounds of potatoes. Dice into 1-inch cubes. Carefully add the potatoes to the large pot of boiling water and cook for 10-13 minutes. Carefully add the 6 eggs to the medium sized pot of boiling water and boil for 13 minutes.
  3. When the eggs are done, immediately transfer them to a bowl filled with ice and water. Once the potatoes are done, strain the water and transfer the potatoes to a baking sheet lined with paper towels and allow to cool and dry while preparing the other ingredients.
  4. Dice 12 ounces of bacon and cook in a skillet on medium heat until browned.
  5. Peel the boiled eggs and chop into small pieces. 
  6. Finely dice ½ cup of celery.
  7. Finely chop 2 tablespoons of pickled jalapeno slices.
  8. In a large bowl, whisk together 2 cups mayo, ¼ cup + 1 tablespoon of yellow mustard, 1 teaspoon Southern Hospitality BBQ Seasoning, and 1 teaspoon Southern Bell BBQ Seasoning.
  9. Fold in the eggs, bacon, celery, jalapenos, and 3 tablespoons of dill relish.
  10. Finally, fold in the cooled potatoes. Refrigerate in a food safe container until ready to eat.

 

 

Sabrena Cantu
Sabrena Cantu


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