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 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.
Mayo Mojo Potato Salad Recipe
Makes:
Takes:
Ingredients
- ½ teaspoon Morton Coarse Kosher Salt
- 3 tablespoons Mayo Mojo
- 4 tablespoons mayonnaise
- 2 tablespoon distilled vinegar
- 2 pounds waxy potatoes like Yukon Golds
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- 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.
- Cut the potatoes into bite size chunks.
- Cook. Bring 1 quart (.9 L) 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.
- Serve. Serve the potato salad immediately or refrigerate for up to 3 days.
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