I think Potato Salad is my favorite BBQ side dish. How about you? There’s something about the creamy smoothness against the spice of ribs, or pulled pork. Here’s a recipe I made up earlier this summer. I served it over 4th of July weekend to rave reviews. It’s a keeper! I hope you’ll try it over this weekend.
I find that the secret to potato salad is getting the potatoes to the right degree of doneness. You don’t want them too hard/underdone and you don’t want mashed potatoes – but if they are too mushy, don’t panic, just keep on with the recipe and say you meant to make mashed potato salad- no one will be any wiser. I cooked Yukon Gold potatoes for 20 minutes and they came out “just right”. The “sauce” combines mayonnaise and sour cream , some pantry spices and your favorite baked potato toppings. Feel free to substitute fresh parsley for the dried and a dollop of mustard for the dry mustard.