Tennessee 'Que Potato Salad
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.