Southbound Barbecue’s Southern Potato Salad is simple, yummy, and sure to please at the cook-out. Use our Primo Pig Powder to add the perfect amount of seasoning – no need to pull out all the spices from the cupboard. You won’t believe the bang-for-your-buck you get out of this recipe!
Southbound Barbecue’s Southern Potato Salad
This Traditional Southern Potato Salad is sure to please! It’s a simple preparation made with red potatoes, bacon, egg, mayo, green onion & Primo Pig Powder to season.
Ingredients
- 3 Pounds Red Potatoes Diced
- 1/2 Pound Bacon Applewood Smoked, Etc
- 1 Hard Boiled Egg Farm-Fresh and/or Cage-Free
- 1/4 Cup Mayo 1/2 Cup Mayo for Creamier Consistency
- 1 Bunch Green Onion Diced
- 2 Tblspn Salt Kosher
- 1 Tblspn Primo Pig Powder
- 1 Tblspn Chives Minced
Instructions
Bacon
- Dice raw bacon into small pieces to be mixed with potato salad, but DO NOT dice too small. Diced pieces should be larger than bacon-bits, but not so large they steal the show from the potatoes.
- Fry bacon pieces to crispy consistency.
- Remove bacon from pan and place on paper towels to cool. Set aside.
Hard Boiled Egg
- Place single egg into small pot. Add cold water, fill to 1/2 -1 inch above egg.
- Place pot on stove over HIGH heat until water begins to boil.
- Once water comes to a boil – turn stove off, cover pot with lid, move away from heat, and allow to sit for 11 minutes.
- Pour water from pot, remove egg, and place into ice-bath to immediately cool and to ready for peeling. Set aside.
Potatoes
- Dice potatoes into bite-sized chunks (skin-on). Place into large bowl half-filled with water. Placing in water will begin starch removal.
- Strain water from bowl and flush with cold water until water turns clear – be careful not to lose any potatoes in the process! Starch removal is complete once water is clear.
- Place potatoes into large pot or dutch-oven. Fill with water to 1 inch above potatoes. Add salt. Place on stove over HIGH heat until water begins to boil.
- Once water comes to a boil – check potatoes for desired consistency. Every 5 minutes use slotted spoon to “steal” a single potato chunk from hot water, run under cold tap water, and taste. Desired consistency should mirror that of a “baked potato” – visual signs to look for: skins pulling away from potato and “fluffy/cloudy” appearance.
- Strain potatoes in colander. Allow potatoes to cool inside colander until ready for final prep.
Final Preparation
- Dump potatoes into large mixing bowl.
- Peel boiled egg, process in food processor until “fluffy” and bright yellow, and add to bowl with potatoes and mayo.
- Dice green onion and add to bowl with potatoes along with previously diced bacon.
- Top all ingredients with 1 tablespoon Primo Pig Powder and gently mix everything together with rubber spatula. For more seasoning, simply add more Primo Pig Powder and/or Salt & Pepper to taste. Top with minced chives & serve!
