It’s that time of year. BBQs are in full swing and America (just like the rest of us) is getting older. I have a favorite potato salad that can only be found in a small hole in the wall BBQ joint in the city that I graduated high school at. While I don’t live there anymore, I still manage to get my hands on my favorite potato salad once or twice a year.

I’ve put a lot of thought, time, and effort into trying to figure out the recipe, and I think that I’ve managed to get pretty close here with this Potato Salad! One thing that makes this potato salad stand out is the texture of it. It’s somewhere between chunky mashed potatoes and rice. That’s why I decided to break down and get a potato ricer.

The potato ricer, while it’s just another random pitch gadget can be used for a few other things as well. So… I guess it’s justified to have on hand if you’re a potato advocate. Either way! The potato ricer gives the perfect consistency to potato salad. There’s smaller chunks of potatoes while not being smooth or creamy. It’s more so… light and fluffy!

This is a rather loaded potato salad with one thing being different between it and my favorite. And that’s the addition of hard-boiled egg. What can I say? I’m a sucker for hard-boiled eggs and will put them into just about anything I can.

Step-by-Step Photos: