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:

• Gold potatoes or russet potatoes
• Eggs
• Bacon
• Pickled jalapeños (optional)
• Dill Relish
• Celery
• Mayonnaise 
• Mustard
• Southern Hospitality BBQ Seasoning
• Southern Bell BBQ Seasoning

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!