Chef notes
Potato salad is fast, easy and goes great with burgers or any tailgate food!
Technique tip: Make the potato salad the night before and pack in containers so ready to go for the tailgate.
Swap option: This recipe works great with elbow macaroni too in place of the potatoes.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup sweet paprika
- 1/4 cup salt
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 1/3 cup dark brown sugar
- 1 teaspoon dried oregano
- 1/4 teaspoon fennel seed powder
- 1 teaspoon cumin
- 2 teaspoons chili powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon dried thyme
- 2 tablespoons ground black pepper
- 2 teaspoons chili powder
- 6 Yukon gold potatoes, peeled and diced
- 1¼ cups mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon granulated sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 1 cup celery, diced
- 4 eggs, hard-boiled and chopped (optional)
- All-purpose barbecue seasoning, to garnish (recipe above)
Preparation
For the all-purpose barbecue seasoning:
Combine all ingredients in a mixing bowl then transfer to a food processor and pulse until all ingredients are evening incorporated.
For the potato salad:
Place peeled and diced potatoes into a 4-quart sauce pot and cover with cold water. Bring the water to a boil and cook the potatoes until tender (about 3-5 minutes once the water comes to a boil). Once the potatoes are tender, strain and cool.
Once the potatoes are fully cooled, mix with remaining ingredients and transfer to an airtight container until ready to serve, or serve and garnish with a sprinkle of all-purpose barbecue seasoning.
