Hoagy Potato Salad

This isn't your grandma's potato salad... unless Grandma already discovered Hurricane Hoagy! 

Creamy, tangy, and packed with flavor, this easy side dish is perfect for cookouts, potlucks, beach days, and backyard BBQs.

Ingredients:

3 lbs Yukon Gold or red potatoes, cut into bite-sized pieces

4 hard-boiled eggs, chopped

½ cup celery, finely diced

¼ cup red onion, finely diced

¼ cup dill pickles, chopped

1 ½ cup Hurricane Hoagy Sauce (Original or Fire)

Optional garnish: green onions, bacon crumbles, extra paprika

Instructions:

~ Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 10-12 minutes.

~ Drain potatoes and allow them to cool for about 15 minutes.

~ In a large bowl add Hurricane Hoagy Sauce, cooled potatoes, eggs, celery, red onion, and pickles. Gently fold until everything is evenly coated.

~ Cover and refrigerate for at least 1 hour before serving to allow the flavors to mingle.

~ Garnish with green onions, bacon crumbles, or a sprinkle of paprika before serving.

Pro Tips:

~ For an extra flavor boost, stir in a few tablespoons of crispy bacon and use Hoagy Fire for a sweet habanero kick!

~ Looking for a lower carb option? Substitute steamed cauliflower for the potatoes.

Perfect alongside:

  Burgers

  Hot dogs

  Grilled chicken

  Shrimp skewers

  BBQ ribs

One bite and you'll never look at potato salad the same way again!