Guest chef

The Hang Fire Barbecue Girls

Four years ago, Samantha Evans (left) & Shauna Guinn (right) went on a road trip across America to fuel their enthusiasm for US-style barbecuing. Now, they have their own restaurant, the Hang Fire Southern Kitchen in Barry, Wales, and a cookbook The Hang Fire Cookbook: Recipes & Adventures in American BBQ (Quadrille, £20).

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Southern-style potato salad

  • Serves 6
  • Prep 15 mins
  • Total time 30 mins, plus chilling
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Southern-style potato salad
Southern-style potato salad

step by step

  • 1Simmer the potatoes in a pan of boiling water for 12-15 minutes, or until they are almost fully soft – you want them a little al dente so they don’t break apart in the mixture. Drain and allow to cool completely – spreading them out in a shallow dish will help them to cool quickly. Hard-boil the eggs in boiling water for 8 minutes, then cool in running water and peel.
  • 2In a small bowl, mix together the mayonnaise, soured cream, gherkin, mustard, sugar and celery seeds or salt. Set aside for 5 minutes to allow the flavours to come together.
  • 3In another bowl, toss together the celery, onion, chives and cooled potatoes. Add the mayonnaise mixture and toss again to combine, then season to taste.
  • 4Slice the eggs and gently mix them into the salad.
  • 5Chill the salad for at least 1 hour, then sprinkle with the smoked paprika before serving.
  • Recipe photograph by Dan Jones

Get ahead

Make and chill up to a day ahead, but add the eggs when serving.

You will need

  • 3 large potatoes (750g), cubed
  • 2 large eggs
  • 50g mayonnaise
  • 25g soured cream
  • 1 medium gherkin in sweet vinegar, drained and finely diced
  • 1½ tbsp American-style yellow mustard
  • ½ tsp caster sugar
  • 1 tsp celery seeds or ½ tsp celery salt
  • 1 small celery stick, finely diced
  • ½ small onion, diced
  • 2 tbsp snipped chives
  • smoked paprika, to sprinkle

+ Nutritional Information