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Side: Wilber's Potato Salad

Source of Recipe

From "South's Best Butts" by Matt Moore


Recipe Introduction

"An evolving recipe that's mashed in texture and slightly sweeter than most. Wilber likes to boil the potatoes in the skin because they hold their shape and the skins slip off easily after cooking."

List of Ingredients

◦ 3 pounds russet potatoes (about 4 potatoes)
◦ 1 cup mayonnaise (such as Duke's)
◦ 1 tablespoon yellow mustard
◦ 1 tablespoon kosher salt
◦ 1 tablespoon apple cider vinegar



Recipe

Bring the potatoes and water to cover to a boil in a large stockpot over high. Boil the potatoes until tender, 45 to 50 minutes. Drain the potatoes, and let stand until potatoes are cool to the touch, about 15 minutes.

Peel and dice the potatoes, and place in a large bowl. Add the mayonnaise, mustard, salt, and vinegar. Using a potato masher or whisk, mash the potatoes until they reach a smooth and incorporated consistency, with some potato chunks remaining.

Serve immediately, or cover and chill until ready to serve.

Serves 6