I, personally, have never been to Thomas’s BBQ. So, I don’t know what their potato salad tastes like. However, I can attest to the fact that if it tastes any way similar to this recipe, I can see why they allegedly sell the absolute tater skins out of their salad. This si very, very good.
Personally, I’m a dill pickle kinda gal, but I did try this recipe with both dill and sweet pickles and both turned out deliciously. You’ll have to try them both ways and let me know which one tickles your pickle more.
Ingredients
32-ounce package cubed frozen Ore-Ida hash browns
4 Eggland’s Best eggs, chopped
½ cup diced onion
½ cup chopped sweet pickles
1 cup Duke’s mayonnaise
⅓ cup sweet pickle juice
1 heaping teaspoon French’s mustard
1 teaspoon of Morton salt
½ teaspoon of McCormick pepper
Instructions
Place hash browns in large pot and add enough water to cover. Bring to a boil over medium high heat. Once boiling, allow to cook for ten minutes, or until tender.
Drain potatoes and place in a large bowl. Mash all of this up a bit with a potato masher, but leave lumpy.
Place chopped sweet pickles and chopped onion into a blender, chopper, or small smoothie blender and pulse a few times until very fine, almost like a relish.
Place mayonnaise, pickle juice, mustard, finely minced pickles and onions, salt, and pepper in bowl with potatoes. Stir until well mixed. Stir in chopped eggs until incorporated. Cover and refrigerate several hours or until cold.
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