World's Best Potato Salad
(Whole Hog Copycat) I found this recipe while searching for a copycat of my favorite potato salad from Whole Hog BBQ here in central Arkansas. While it doesn't taste exactly the same, it is pretty close!
(Whole Hog Copycat) I found this recipe while searching for a copycat of my favorite potato salad from Whole Hog BBQ here in central Arkansas. While it doesn't taste exactly the same, it is pretty close!
- Carbohydrate 31.6928925620799 g
- Cholesterol 54.8950000255761 mg
- Fat 29.5564072781764 g
- Fiber 2.95567467558959 g
- Protein 12.843715862112 g
- Saturated Fat 8.11696816291024 g
- Serving Size 1 1 Serving (273g)
- Sodium 1273.27042414632 mg
- Sugar 28.7372178864903 g
- Trans Fat 14.8045935497468 g
- Calories 443 calories
Step-by-step
- Bake potatoes at 425F degrees for 30-45 min.
- While the potatoes are baking combine all ingredients into a large bowl.
- Once the potatoes are done, let cool then cut into cubes.
- Combine potatoes with ingredients and place in refrigerator.
- The longer the better.
Should the potatoes go into the oven whole, or should they be cut first? Baking red potatoes whole at 425 degrees Fahrenheit for 30 to 45 minutes concentrates their natural starches without waterlogging them, unlike the traditional boiling method. Piercing each skin with the tines of a fork allows steam to escape, preventing uneven cooking inside a compact oven cavity. Once baked, transferring the tubers to a wire cooling rack accelerates heat dissipation so handling them becomes manageable much faster.
Adapting Ingredients for Dietary Preferences
Modifying this potato salad for different dietary needs requires straightforward swaps that maintain the structural integrity of the dressing. Sour cream can be replaced with plain Greek yogurt at a strict one-to-one ratio, though the extra protein may slightly thicken the mayonnaise base. For a lighter fat profile, substitute half of the mayonnaise volume with low-fat buttermilk, keeping in mind that the cider vinegar amount may need a slight reduction to balance the acidity. Crisped pancetta serves as an effective substitute for standard bacon if pork belly is unavailable or if a saltier cure is preferred.
- If the dressing separates after chilling, stir vigorously with a rubber spatula to re-emulsify the fats.
- Store leftovers in an airtight glass container for up to three days, as plastic tends to absorb residual garlic and onion aromatics.
- Allow chilled potato salad to sit at room temperature for 15 minutes before serving to soften the solid fats in the mayonnaise and sour cream.
