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!
HILL COUNTRY'S PTL Potato Salad
(FEEDS 8-10 HUNGRY FOLKS)
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.
WTTG FOX 5 & myfoxdc
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