The Potato Salad Recipe With Major Mayo Mojo

Rethink ordinary potato salad thanks to a blast of mayo mojo!

Here's another really easy potato salad that's delicious warm or chilled, taking ordinary potato salad and making it extraordinary for your next BBQ and grilling cookout. The secret to this amazing side dish recipe is Mayo Mojo, a spice mix you can make in quantity and leave it on the shelf until you need it. Special thanks to Capt. Jeff Meyer, a pilot for NetJets Aviation, who makes a spice mix for potato salad for inspiring this recipe.

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Take boring potato salad and make it extraordinary for your next cookout with this recipe for mayo mojo potato salad. This really easy potato salad recipe is just as delicious when served warm as when it is chilled.

Course. Lunch. Dinner. Salad. Side Dish. Vegetable.

Cuisine. American.

Makes. 1 pound

Preparation time. 30 minutes

Cooking time. About 15 minutes

Ingredients

2 generous pinches salt

2 tablespoons Mayo Mojo

6 tablespoons mayonnaise

1 tablespoon distilled vinegar

1 pound waxy potatoes like Yukon Golds

Optional mix-ins. Bacon, celery, onion, green onion, chives, hard boiled eggs, and sun-dried tomatoes. I especially like it with sun-drieds.

Method

1) Prep. Make the Mayo Mojo about two hours in advance of serving so the spices can soften and the oils can extract the flavor. This is important.

2) Cut the potatoes into bite size chunks.

3) Cook. Bring 1 quart of water to a boil. Add 2 generous pinches of salt and then the potatoes. Boil about 15 minutes or until a fork pierces the potato easily. Drain and cool the potatoes for at least 20 minutes. Mix them in with the mayo mix.

4) Serve. Serve the potato salad immediately or refrigerate for up to 3 days.

"I used to walk into a party and scan the room for attractive women. Now I look for women to hold my baby so I can eat potato salad sitting down."Paul Reiser

Meathead Goldwyn

Meathead is the founder and publisher of AmazingRibs.com, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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