Memphis Potato Salad
5 pounds Russet Potatoes (about 8 Medium Russets)
1½ cup Real Mayonnaise (NOT Miracle Whip)
2 Tbsp Alchemy Memphis Dry Rub
4 Tbsp Prepared Mustard (regular, Dijon Or A Mixture Of Both)>
5 Green Onions, Sliced
4 Hard Boiled Eggs, diced
8 Small Sweet Pickles, diced
Kosher Salt
Scenic City Grilling Pepper, to taste
Directions:
Wash and peel potatoes. Cut into large pieces. Boil in salted water until fork tender. Drain. Mash potatoes or run them through a ricer to make them extra fluffy.
Fold potatoes together with mayonnaise, mustard, green onions, Alchemy Memphis Dry Rub, pickles and eggs. Taste adjust seasonings. Can be served warm, room temp, or chilled. Tastes even better the next day once flavors have melded.
