Make the night before to allow the flavors
to marry. Serve with Carolina-Style
Pulled Pork Shoulder or Hot
and Spicy Spareribs.
Piedmont Potato Salad
- 3 pounds of new red potatoes, cleaned
Salt and pepper, to taste
6 hard boiled eggs, peeled and chopped
1 cup diced celery
1 cup chopped sweet pickle
1/2 cup sweet pickle juice
1 chopped onion
2 cups mayonnaise
1/4 cup prepared mustard
- Cook potatoes in boiling water until tender;
drain and cool, dice into large mixing bowl and season with salt
and pepper. Add chopped eggs, celery, sweet pickles, sweet pickle
juice, onion, mayonnaise and mustard. Stir together to combine
well, cover and refrigerate overnight.
Serves 12.
Recipe provided courtesy
of Pork: The Other White Meat.
