On the second season of Pitmasters, I wasn’t a competitor; I was a judge. What can I say—that’s what happens when no one can beat you. Anyway, the judging panel consisted of football star Warren Sapp, chef Art Smith, and yours truly. On one episode, we held a competition for the best homemade potato salad. I pride myself on my potato salad. I said to the contestants, “You got to have mayonnaise to have a good potato salad.” I don’t care what else you put in it—it’s got to be a little bit creamy.

　　

Ingredients

serves 8

　　2 pounds red-skinned new potatoes

　　1 cup sour cream

　　1 teaspoon dried dill weed

　　1/2 teaspoon garlic powder

　　1/2 teaspoon onion powder

　　1/3 cup chopped fresh chives

　　1 cup mayonnaise

　　1 tablespoon coarsely ground black pepper

　　1 tablespoon salt

　　6 hard-boiled eggs, chopped

　　Basic Barbecue Rub (page 20), for garnish (optional)

　　

Step 1

Wash the potatoes well. In a large heavy pot, bring water to a boil. Add the potatoes and boil for 15 to 20 minutes, or until they are tender, being careful not to overcook them, as you don’t want them mushy.

　　

Step 2

Drain the potatoes in a colander, and run cold water over them to stop them from continuing to cook. Let them cool in the colander.

　　

Step 3

Slice the potatoes into thin rounds, leaving the skin on. Set aside.

　　

Step 4

In a medium bowl, combine the sour cream, dill, garlic powder, onion powder, chives, mayonnaise, pepper, and salt. Stir well.

　　

Step 5

In a large bowl, toss the potatoes with the chopped eggs and the sour cream dressing. Cover the bowl and chill in the refrigerator for 2 hours before serving. Sprinkle top with basic barbecue rub before serving, if desired.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.