Bob Correll
R.I.P. 3/31/2022
We really like the potato salad from Bandana's BBQ, and today's St Louis Post Dispatch had the recipe.
It takes 2 days to make, but is easy with simple ingredients.
Bandana's Potato Salad
Yield: 16 cups
5 pounds large red potatoes, skins on
2 ½ cups mayonnaise
2 cups sweet pickle relish
¾ cup minced yellow onion
¼ cup granulated sugar
1½ teaspoons salt
1 tablespoon white pepper
10 hard-cooked eggs
1. The day before serving, boil potatoes until tender, drain and cool, then cover and refrigerate overnight. In a large bowl, combine mayonnaise, pickle relish, onion, sugar, salt and pepper.
2. With a wire egg slicer, cut eggs in 2 directions into matchsticks. Place eggs on top of mayonnaise mixture but do not stir in. Cover and refrigerate overnight.
3. On serving day, gently stir eggs into mayonnaise mixture. Break potatoes into bite-size pieces, some bite-size, some smaller. Gently stir potatoes into mayonnaise-egg mixture, stirring just enough to coat potato pieces. Cover and refrigerate for at least 30 to 45 minutes before serving.
It takes 2 days to make, but is easy with simple ingredients.
Bandana's Potato Salad
Yield: 16 cups
5 pounds large red potatoes, skins on
2 ½ cups mayonnaise
2 cups sweet pickle relish
¾ cup minced yellow onion
¼ cup granulated sugar
1½ teaspoons salt
1 tablespoon white pepper
10 hard-cooked eggs
1. The day before serving, boil potatoes until tender, drain and cool, then cover and refrigerate overnight. In a large bowl, combine mayonnaise, pickle relish, onion, sugar, salt and pepper.
2. With a wire egg slicer, cut eggs in 2 directions into matchsticks. Place eggs on top of mayonnaise mixture but do not stir in. Cover and refrigerate overnight.
3. On serving day, gently stir eggs into mayonnaise mixture. Break potatoes into bite-size pieces, some bite-size, some smaller. Gently stir potatoes into mayonnaise-egg mixture, stirring just enough to coat potato pieces. Cover and refrigerate for at least 30 to 45 minutes before serving.
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