Hill Country's Backyard BBQ at the National Building Museum - DC News FOX 5 DC WTTG

Hill Country's Backyard BBQ at the National Building Museum

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The season is heating up and that means it's time for grilling!

FOX 5's Holly Morris visited the Hill Country Back Yard Barbecue "Pop Up" at the National Building Museum with more!





6.5# Yukon gold potatoes, medium diced

1¼c Hellmann's mayonnaise, plus more to taste

¼c prepared creole mustard

2T yellow mustard

¾t celery salt

1¼T white cider vinegar

½c sweet pickles, chopped

1.5T sweet pickle juice

¼c pickled jalapeños, chopped

½c red onion, chopped

½c red bell pepper, chopped

½c celery, chopped fine

6 hard boiled eggs, peeled and chopped

½t ground black pepper, and more to taste

½t kosher salt, and more to taste

Smoked paprika, for garnish

Cut potatoes into a large dice, and boil for about 20 minutes or until a sharp knife easily pierces the potatoes. Meanwhile, mix mayonnaise, mustards, celery salt, vinegar, pickles, pickle juice and jalapeños until smooth and completely incorporated. Add red onion, bell pepper, celery and hard boiled eggs. Mix to incorporate and set aside.

Remove potatoes from pot. Drain. Immediately add still warm potatoes to the chunky dressing. Mix very gently. Taste for seasoning. Add extra salt and pepper, if desired.

Garnish with smoked paprika. Cover and chill. Serve cold.

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