Daytime Kitchen: Southern Style Potato Salad

Chef Willie Dye is back with a preview of their new lunch catering options

By Brittany Flowers - Daytime Blue Ridge Host

ROANOKE - Chef Willie Dye is back with a preview of Pumpernickel Pickle's new corporate catering options and he's sharing a delicious recipe for a Southern Style Potato Salad.

Southern Style Potato Salad

8 pounds peeled and 1/4 inch diced potatoes
8 ounces chopped celery
1/2 cup sweet pickle relish
2 teaspoons kosher salt
1 teaspoon ground black pepper
2 cups mayonnaise
1/2 cup prepared yellow mustard
2 Tablespoons white vinegar

place potatoes into stock pot and cover with water. Bring to a boil over high heat then reduce heat to a soft boil cook potatoes until fork tender (about 15 minutes)
Meanwhile combine celery, relish, salt, pepper, mayo, mustard, and vinegar in a mixing bowl cover and refrigerate.
When potatoes are ready drain thoroughly then spread out evenly on a sheet pan adding two pinches of salt and 1 pinch of ground black pepper to season potatoes place in refrigerator and cool completely. 
When potatoes are cool add them to the dressing. Mix and serve. 

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