There is a bar and grill in Little Five Points (in Atlanta) called the Vortex. The Vortex is well-known around here for having an atmosphere that is a bit rough around the edges as well as having the best burger in town. Not only do they have great burgers, but their potato salad is rockin’. I clipped this recipe out of the AJC a long time ago and have been making this potato salad ever since. It is quite peppery, but we like it like that. I also really like that it has more sour cream that mayo in it. If you are lookin’ for a change of pace from your family’s tried and true potato salad recipe with yellow mustard and hard-boiled eggs, give this a try. It sure isn’t granny’s potato salad.
Vortex Potato Salad
4 lbs medium red skinned potatoes
1 small red onion, finely diced
4 ribs of celery, chopped
1 heaping TBS ground black pepper (This is a lot, but it is so good. If your family is sensitive to heat or you just don’t like it, reduce the amount).
1 ¼ TBS Lawry’s seasoning salt
2 tsp. salt (I don’t use this extra salt)
1 ¼ C. sour cream
½ C. mayonnaise
¼ C. red wine vinegar
- Cook the potatoes with skins on at a slow boil for about an hour. Cool potatoes in cold water before cutting into eighths.
- In a separate container, put onions and celery. Add black pepper, seasoning salt, sour cream, mayo and red wine vinegar. Mix well.
- Add the potatoes to the dressing and mix well. Chill before serving.