Recipe courtesy of The Pit Room
Episode: Rad Rigs
Total:
3 hr 25 min
(includes pickling, cooling and chilling times)
Active:
45 min
Yield:
1 gallon
Level:
Advanced

Ingredients

Dressing:
  • 1 3/4 quarts plus 3 tablespoons heavy mayonnaise
  • 1 1/2 cups plus 5 tablespoons yellow mustard
  • 3/4 cup dill pickle relish  
  • 1/2 cup plus 1 tablespoon extra-virgin olive oil 
  • 5 tablespoons rice wine vinegar 
  • 3 1/2 tablespoons shallots, minced 
  • 1 tablespoon plus 1 teaspoon kosher salt 
  • 1 tablespoon plus 1 teaspoon finely ground black pepper 
  • 1 tablespoon plus 1 teaspoon celery seeds 
  • 2 1/2 teaspoons sweet paprika 
Pickled Peppers:
  • 1 cup double-strength white vinegar (10 percent acidity)
  • 1 tablespoon sugar 
  • 1 cup finely chopped green bell pepper
  • 1 cup finely chopped red bell pepper
Potato Salad:
  • 7 1/2 pounds russet potatoes (8 to 9 large), peeled and cut into 1-inch cubes
  • 2 tablespoons kosher salt
  • 2 1/2 cups thinly sliced green onion, green parts only
  • 1 cup finely chopped celery
  • 10 hard-boiled eggs, roughly chopped 

Directions

For the dressing: Put the mayonnaise, mustard, relish, oil, rice vinegar, shallots, salt, pepper, celery seeds and paprika in a medium bowl. Use a whisk or spatula to combine (see Cook's Note). Chill in the refrigerator.

For the pickled peppers: Add the vinegar, sugar and 1 cup hot water to a mixing bowl or quart container. Stir until the sugar is fully dissolved.

Add the green peppers and red peppers to the pickling brine, making sure they are fully submerged; if not, add more hot water. Cover with plastic wrap and let it sit on the counter for a minimum of 1 hour. Drain well before using; discard the pickling liquid.

For the potato salad: Add the potatoes, salt and 2 gallons water to a large (4-gallon) stockpot. Bring to a boil over high heat and cook until the potatoes are fork-tender but not mushy, 20 to 30 minutes. Drain and place the potatoes in a large bowl; let cool at room temperature for 20 minutes.

Using a spatula, fold in the dressing little by little. As you mix, smash approximately a quarter of the cooked potatoes so there is a mixture of creamy and chunky. Once the dressing is fully incorporated, fold in the pickled peppers, green onions, celery and eggs. Cover with plastic wrap and refrigerate for at least 1 hour before serving. 

Cook's Note

This potato salad will hold in the refrigerator for 3 to 4 days. If using a stand mixer to make the dressing, use the paddle attachment on a low setting to blend the ingredients together.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of The Pit Room
Episode: Rad Rigs

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Potato Salad

Recipe courtesy of Patti LaBelle

Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Spicy Smoked Sweet Potato Salad

Recipe courtesy of Kelsey Nixon

Butter Lettuce Salad with Mustard Vinaigrette

Recipe courtesy of Tiffani Thiessen

Baked Potato Fries

Recipe courtesy of Alton Brown

Mesa Grill's Southwestern Potato Salad

Recipe courtesy of Bobby Flay

Funeral Potatoes (Utah Potato Casserole)

Recipe courtesy of Young Sun Huh

French Potato Puree

Recipe courtesy of Laura Calder

Potato and Beer Soup

Recipe courtesy of Susan Vu

So Much Pretty Food Here