Momma's Potato Salad... Kinda!
Every holiday, family gathering and sometimes "just because," our momma, makes the best potato salad. Now we know how polarizing potato salad can be especially in BBQ circles and even more in "The South!" This is one of those dishes you sneak a little spoonful of as the rest of the Thanksgiving dinner is being prepared. It's chunky, smooth and loaded with mustard, salad dressing, eggs and more. It's simple, yet insanely delicious.
This recipe tries to get close to our mom's, but couldn't hold a potato masher to it! So that’s why it’s “kinda” our momma’s potato salad. Try this out and let us know what you and your family think!
Prep Time: 5-10 minutes
Cook Time: 25-45 minutes & Optional 2 hours to cool
Serves 10-20 People
*Can be made a day ahead*
1-2 TBS Hook's Rub H-Town AP Rub
4-6 cups of Russet Potatoes (peeled and cubed)
1-2 Tsp Kosher Salt
3/4 Cup Mayo
1-2 Cups Mustard
1-2 Cups Sweet Pickle Relish
4-6 Eggs (boiled, peeled and diced into your desired size)
Water to boil potatoes
Ice to cover the eggs
Mixing Bowls (or bowl for serving)
Large Stock Pot
Potato Masher or Electric Mixer
Measuring Cups and Spoons
Spoon or Silicon Spatula
Plastic Grocery Bag (for scraps)
1. Boil peeled cubed potatoes in a large stock pot covering the potatoes with water and seasoning the water with kosher salt. The potatoes are done when you can poke a fork in them and there is little to no resistance about 20-25 minutes in most cases. Strain the potatoes in a colander and pour them into a mixing bowl.
2. While the potatoes boil, boil the eggs to hard boiled about 10-15 minutes. Then remove the eggs to a mixing bowl and cover with ice. This will allow the eggs to cool down drastically like a blast chiller would do. This also will allow for easy peeling of the shells. Then chop and dice the eggs.
3. In the potato bowl, use the potato mashers to mash about half of the potatoes and leave the other half unsmashed. You can also use an electric mixer to complete this step.
4. Add the eggs, mayo, mustard, sweet relish and H-Town AP. For the mayo, mustard and relish, add as much as you'd like to taste. We love it mustardy, so that's our preference. Mix until well incorporated.
5. Smooth out the top of the potato salad mixture and top with a sprinkling of smoked paprika. You can go as heavy as you like as this adds a subtle smoky flavor to the dish.
6. Cover and cool on the fridge for a couple hours or serve immediately we recommend letting it cool for the flavors to combine. This is even better the next day.
The camera we use for a lot of our pics and vids: Sony ZV-1F
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