Recipes

Hog Wild Potato Salad

Eric Church comes back home to see some good friends and have some of Carolina’s best food.

April 13, 2009

Ingredients

• 4 cups cubed potatoes
• 2 tbsp. chopped onion
• 3 boiled eggs, chopped
• ½ cup chopped celery
• ½ cup chopped bell pepper
• ½ cup cubed sweet pickles
• ½ cup Duke’s mayonnaise
• Salt and pepper to taste

Preparation

1. Boil potatoes and add salt as cooking.
2. In a large bowl, stir all ingredients except potatoes.
3. Let potatoes cool, then stir into other ingredients.
4.  Depending on the dryness of the potatoes, add more mayonnaise and/or pickles until desired moistness is achieved.
5. Chill before serving.

Serves 4–6

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