Vortex Potato Salad

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

  1. Cook the potatoes with skins on at a slow boil for about an hour. Cool potatoes in cold water before cutting into eighths.
  2. In a separate container, put onions and celery. Add black pepper, seasoning salt, sour cream, mayo and red wine vinegar. Mix well.
  3. Add the potatoes to the dressing and mix well. Chill before serving.


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Filed under Potatoes, Salad, Side Dish

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