This classic Southern Style Potato Salad recipe is made unique by the addition of hard boiled eggs and the sharp sweetness of pickles, providing a moreish side dish that’s the perfect complement to BBQ meats, smoky grilled chicken or steak.
In a large pot, boiled the eggs and potatoes for about 10-12 minutes, or until they are soft (but firm). You do not want the potatoes to be mushy, or break down when fork is inserted. Once the potatoes and eggs are coked, run the potatoes under cold water. Or place them in an ice bath. This process will shock the eggs and will stop them from cooking longer. It will also help with peeling the eggs. Cut the potatoes into ¾ inch pieces and place them in a large clean bowl. Peel the eggs and cut into bite size pieces and place them on top of the potatoes.
Next, add the remaining ingredients. Mix all of the ingredients with the potatoes and eggs. Cover with plastic wrap and refrigerate for at least 30 minutes before serving. Best chill overnight. Serve cold as a side.
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