Classic southern potato salad with a few small tweaks! This cool summer favorite pairs well with anything BBQ.
2 lbs Russet Potatoes
3 eggs, hard boiled, peeled and chopped
2/3 cup Mayo
1 Tablespoon Yellow Mustard
2 Tablespoons Uncle Bubby’s Carolina Mustard
1 Tablespoon Uncle Bubby’s Yardbird Rub
Salt and Pepper
Peel and dice potatoes into 1” cubes. Boil potatoes in a large pot of salted water for 12-13 minutes, or until somewhat tender. Drain and place in a large bowl. Season potatoes with salt and pepper. In a small bowl, mix mayo, mustard and Carolina mustard into a dressing. Add to the bowl with potatoes and add the eggs. Mix until combined, cover and refrigerate until ready to eat. Season with Yardbird Rub. Enjoy!