Southern-style potato salad – recipe

This potato salad takes barbecue sides to a whole new level. From Hang Fire (obvs), the addition of American mustard gives it a slight hint of gherkin and the boiled egg slices add plenty of texture. Yummm.
I made it minus dill pickles and celery seeds because I couldn’t find any!

Recipe

• 6 large potatoes, cubed
• 100g mayonnaise
• 50ml soured cream
• 3 tbsp American mustard
• 1 tsp caster sugar
• 1 celery stick, finely diced
• 1 small white onion, diced
• 3 hard-boiled eggs, diced
• handful of snipped chives
• salt and pepper to taste
• paprika

How to cook

Boil the potatoes for around 15 minutes until they’re almost completely soft – they’ll need to be a little al dente so that they hold together when you’re mixing the ingredient together. Drain them and allow them to cool.

Create a mayo mixture in a bowl using the mayonnaise, soured cream, mustard sauce and sugar (this makes sure all of these flavours are fused into the mayonnaise). Add the rest of the ingredients, including the potatoes, to another bowl and mix together. Then combine with the mayonnaise mix and season to taste. Pop in the fridge for a bit and pepper with paprika before serving.