Hands-on 20 minutes Total 1 hour
1. Cook the potatoes in boiling water to cover and salted with 1 teaspoon of the salt for 40 minutes or until tender; drain and cool 10 to 15 minutes.
2. Stir together the mayonnaise, mustard, pepper, and remaining 11⁄2 teaspoons salt in a large bowl.
3. Peel the potatoes, and cut into 1-inch cubes. Add the warm potato cubes, grated eggs, celery, and pickles to bowl, and gently toss with the mayonnaise mixture. Serve immediately, or, if desired, cover and chill.
NOTE: Excerpted from Texas BBQ by the Editors of Southern Living. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved