Summer is officially here and BBQ season is upon us. At my cook-outs, there's always some type of glorious meat on the grill whether it's burgers, chicken, ribs, or steak. While the focus is usually on that main meat, the side dishes are just as important! Potato salad is a popular choice, and that store bought stuff just doesn't cut it. Homemade is where it's at, and my family's recipe is so loved that I still hear stories about it to this day.
My mom grew up on the south side of Chicago and had relatives that lived on the north side of the city. The exact north neighborhood is unknown since that family was lovely referred to as "the north sides". As the story goes, the north side aunt made THE. BEST. potato salad in the world. Like nothing you've ever had before. When I called Babs to tell her I was making THE potato salad and to confirm the recipe (I hadn't made it myself in a while), I could hear the praise in her voice when she told me, "Oh, that potato salad was so good. She made the best potato salad. It was pink!"
All the south side ladies in the family would try to replicate the recipe. As I'm told my Grandma made a fantastic version for which she would get oodles of compliments. She would add onions and celery and got it down just right. Growing up with five picky eater children, my mom dropped the onions and celery and just made a creamy potato goodness. Our family would fight over who got the last spoonful.
Like my mom's recipe, I've also omitted the onions and celery (I hate raw celery) and let the other ingredients shine. This recipe is very easy and versatile; you can add whichever veggies and herbs you want if you want to pump up the flavor.
Old School "North Side Inspired" Potato Salad
6 to 8 Red Potatoes unpeeled
3 to 4 Eggs, hard-boiled
¼ Cup Sour Cream
¼ Cup Mayo
1 tsp Red Wine Vinegar
Dill (optional) to taste
Salt and Pepper (optional) to taste
Paprika for garnishing
- Wash your taters, put them in a large pot and fill with water, covering them about an inch or two. Do not peel or cut them. Boil the potatoes until they can be pierced easily with a fork and begin to fall apart. You'll see the skin on the potatoes starting to come off or looked cracked. This is good. If the potatoes fall apart, great, they're ready! Remove from water and let them cool.
- Once the potatoes are cool (or able to be handled without burning your fingers), use a fork or butter knife to peel off the skin. Cut or break them into small-ish pieces in a large bowl.
- Cut up hard-boiled eggs into pieces and mix together with potato pieces. *If you are adding onions, peppers, celery or other raw veggies, include them in this step*
- In a small bowl, mix together equal parts sour cream and mayo. You might need a little more than ¼ cup of each. (I usually eyeball this and dump in 2 heaping tablespoons of each)
- Stir in red wine vinegar, dill, salt and pepper to creamy mixture and pour mixture over potatoes and evening coat.
- Sprinkle a little paprika on top of the potatoes and chill until serving. If you can't wait, it's also pretty darn tasty warm.
What's your favorite BBQ side?