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Clean recipe · entertainingthervlife.com

City Barbeque Potato Salad

A delightful blend of creamy potatoes, fresh vegetables, and a zippy dressing, creating a mouthwatering side dish that's perfect for any occasion.

Original recipe: entertainingthervlife.com

Yield:
16 servings
Prep:
30 min
Cook:
20 min
Total:
290 min
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City Barbeque Potato Salad

Ingredients

  1. 5 pounds red potatoes, cut into large chunks (You could substitute Yukon Gold potatoes)
  2. 4 -5 eggs
  3. 1 medium red onion, diced finely
  4. 2-3 dill pickles, diced (I like the spicy version)
  5. 2-3 stalks of celery including the leaves, diced finely (See pro tip)
  6. 2½ cups mayonaise
  7. 2 tbsp white wine vinegar (You could substitute red wine vinegar or apple cider vinegar)
  8. 2 tbsp yellow mustard
  9. 2 tbsp Dijon mustard
  10. ⅛-¼ cup Franks Red Hot Sauce, or your favorite brand. (Adjust amount to taste)
  11. 2 tsp salt (Adjust amount to taste)
  12. ½ tsp garlic powder
  13. ½ tsp black pepper

Instructions

  1. Cook the potatoes

    If your potatoes are small, just cut them in half. If they are large, cut them into 6-8 even chunks. There is no need to peel them. If like me, you don't like the texture of the skin in your potato salad, the skin will easily slip off once they are cooked.
  2. Place potatoes into the steamer basket and add 4-5 eggs on top. Set the basket into the inner liner of your pressure cooker along with 2 cups of cold water.
  3. Put on the pressure lid, turn your valve to the seal position, and set it to high for 4 minutes.
  4. Once the time has elapsed, do a quick release. Immediately place the eggs into an ice bath so that they don't overcook and allow the potatoes to cool just enough so that you can handle them easily.

  5. Make the mayonnaise mixture

    While your potatoes are cooking, make the dressing. In a large bowl, (this recipe makes 5 pounds of potato salad so you will need a really large bowl to mix it in) whisk the 2 ½ cups mayonnaise, 2 tablespoons white wine vinegar, 2 tablespoons yellow mustard, 2 tablespoons Dijon mustard, ⅛-¼ cup Franks hot sauce, 2 teaspoons salt, ½ teaspoon pepper, and ½ teaspoon garlic powder together. Remove a cup of the dressing and set it aside. I like to pour it on after the potato salad has had time to set in the refrigerator.
  6. Dice the dill pickles, celery, and red onion into tiny pieces, and then stir them into the dressing.

  7. Assemble

    Once your potatoes have cooled enough to handle, remove the skins (or leave them on, it's totally up to you). Cut them into bite-sized pieces and then add the warm potatoes to the dressing in the bowl.
  8. Peel and dice your hard-boiled eggs and add them to the bowl.
  9. Now, gently mix it all together. Think of folding instead of mixing. You don't want to break the potatoes up too much.
  10. Refrigerate for several hours. If you are taking this potato salad to a potluck or picnic, be sure to make it early in the day so the potatoes have time to absorb the flavors of the dressing. When ready to serve, taste for seasoning. Add salt if needed. Drizzle the remaining dressing over the top and give it one last mix. Garnish with green onions if desired.