Rich ‘n’ Creamy Potato Salad
2 pounds russet potatoes (3 to 4 medium potatoes), rinsed
4 large eggs
1 tablespoon plus 1 teaspoon salt
3/4 cup mayonnaise
1/4 cup freshly squeezed lemon juice
2 tablespoons Dijon mustard
2 tablespoons olive oil
1/2 teaspoon Stubb’s Bar-B-Q Spice Rub
1/4 teaspoon granulated garlic
1 1/2 cups finely diced dill pickles
1 cup finely diced red onion
2 tablespoons minced fresh parsley
Freshly ground black pepper, to taste
Paprika for garnish
If the potatoes are large, quarter them. Place the potatoes and eggs gently in a large pot with 1 tablespoon of the salt and add water to cover by 1 inch. Bring to a boil over medium-high heat. Set a timer for 12 minutes. Reduce the heat until the water just simmers. When the timer goes off, scoop out the eggs with a slotted spoon and plunge them into a bowl of ice and water. Continue to simmer the potatoes until they’re easily pierced with a skewer, 20 to 30 minutes more. Drain the potatoes in a colander in the sink.
While the potatoes cook, combine 1/2 cup of the mayonnaise, the lemon juice, mustard, olive oil, spice rub, and garlic into a mixing bowl.
When the potatoes are cool enough to handle but still warm, slip off and discard their skins and chop the potatoes into bite-size pieces. Combine the warm potatoes with the mixture in the bowl. Stir in the pickles, red onions, and parsley.
Shell the eggs and coarsely chop them, then add to the potatoes with the remaining 1/4 cup of mayonnaise, the teaspoon of salt, and pepper. Taste and adjust seasonings. Garnish with paprika and serve at room temperature or slightly chilled. Before serving, refresh the flavors as needed.
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Bar-B-Q Spice Rub