Nothing says summer quite like potato salad. It’s everyone’s favorite, and always one of the first dishes to get emptied out on the spread. Yes, there are about a million different ways to make potato salad, but we like ours nice and southern, which means it has to have some mustard in it. We used our Palmetto Gold Bar-B-Que Sauce as our mustard, which gives the salad a great tangy sweet flavor, and still gives it that proper yellow color that everyone expects.
3 lbs golden potatoes, cut into 1 inch pieces
6 hard-cooked eggs, peeled and chopped up
1 ½ cups diced celery
1 cup diced red onion
1 cup sliced green onion
1 cup chopped sweet pickles
2 tsp salt
1 tsp pepper
½ cup Martin’s Bar-B-Que Palmetto Gold Sauce
1 cup mayonnaise
In a large pot, cover potatoes with cool water. Add a pinch of salt and place on high heat bring to a boil. Boil potatoes until tender, about 10-12 minutes. Drain potatoes and transfer to a large mixing bowl.
Once the potatoes have cooled, add the remaining ingredients and stir to combine. Cover potato salad with plastic wrap and refrigerate until ready to serve.