Southern-style potato salad

Southern-style potato salad

The Hang Fire Cookbook

Just like ’slaw, in the States, you’ll find pints of potato salad sold in pretty much every barbecue joint you come across. Some vary from sweet, mashed potato style, to fancier ones with the European influence of vinaigrette and bacon. This down-home recipe was given to us by our friend’s mum who lives in Boston, not traditionally a barbecue State, but her whole family adores this recipe and we do too. It’s a traditional Southern-style potato salad with boiled egg. Granted, not an ingredient you immediately think to add, however, it really adds a creamy, luxurious taste to the dish.


Quantity Ingredient
6 large potatoes, cubed
100g mayonnaise
50ml soured cream
2 medium whole sweet dill pickles, finely diced
3 tablespoons south carolina mustard sauce, or American mustard
1 teaspoon caster sugar
1 teaspoon celery seeds
1 celery stick, finely diced
1 small white onion, diced
3 hard-boiled eggs, sliced
handful snipped chives
sea salt flakes
freshly cracked black pepper, to taste
pinch smoked paprika, to serve


  1. Cook the potatoes in a pan of boiling water for about 15 minutes, or until they’re a whisker away from being fully soft, you want them a little al dente so they don’t break apart in the mix. Drain and allow to completely cool.
  2. In bowl, mix the mayo, soured cream, pickles, South Carolina Mustard Sauce, sugar, celery seeds and set aside for 5 minutes to let those flavours come together. In a bowl, add all the other ingredients, tossing gently so they’re fully combined. Now add your mayo mix, combine, and add seasoning to your taste. Refrigerate for about 1 hour and sprinkle with a little paprika before serving.
Deep South
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