Potato salad is kind of a Southern staple at any barbecue, and there are probably a million ways to make it. This version is definitely more on the traditional side, but another day I will show you another version I make without mayo.
Potato salad is a great side to make for a lot of different things. It’s perfect for potlucks, picnics, and week night dinners. It does not need to be heavy, and if you want to sneak in some chopped spinach, kale, or chard, it’s a great way to sneak in those veggies your kids think they don’t like!
We had this version the night I made bbq kale, and it was a great pairing. I am not the biggest fan of celery, so I left this out, but if you love it, go ahead and add it in!
You will need:
- 1 lb mini yellow potatoes, quartered
- 3/4 cup mayo
- 1 tbsp cider vinegar
- 1 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pepper
- 2 tbsp chopped chives
- paprika to sprinkle over
Wash your potatoes carefully before cutting them up. Put them in a large pot of warm, salted water and bring to a boil until done and you can stick with a fork easily.
While the potatoes boil, mix your mayo, vinegar, mustard, garlic, chives, salt and pepper in another bowl. If you find this a little bit sharp, add some honey or agave to cut the acidity from the vinegar and mustard.
Drain the potatoes and put them into a large bowl.
Add the mayo mixture to the bowl and toss thoroughly to coat.
Sprinkle with paprika and enjoy!
If you are adding any veggies to this just add them in with the mayo mixture before you toss together.