Rodney Scott's Potato Salad

If you are doing a BBQ to celebrate Mother's Day this would be a good old fachioned and yet delicious accompaniment. This is also a really good reminder that while I can wing it and make really good potato salad, there can be value added in using an actual recipe. I used about 1/2 the amount of dressing for the potatoes, subbed honey for the sugar because that is the way I like it, and otherwise followed this pretty much as written. It is a good BBQ meal side, with a nice balance of sweet and salty and creamy. I plan to serve this at an oputdoor party in July, provided there are no pandemic surprises between now ans then. Diamond Crystal kosher salt 3 ½ lb red-skinned potatoes, skin on, washed and quartered For the Dressing: 2 c Duke’s mayonnaise ¼ c yellow mustard (French’s or whatever you prefer) ½ c distilled white vinegar ¼ c fresh lemon juice ½ c sweet pickle relish 1 tbsp Diamond Crystal kosher salt 2 tsp sugar 2 tsp freshly ground black pepper ½ tsp red pepper flakes ¼ tsp cayenne pepper ½ c finely diced celery (1 to 2 stalks) ½ c finely diced red onion (about 1 medium onion) For the salad: 4 hard-boiled eggs, peeled 1 ½ tbsp Rib Rub ¼ c thinly sliced scallions (optional) Cook the potatoes: Bring a large saucepan of water to a boil. Add the salt and quartered potatoes. Reduce the heat and gently boil the potatoes until they yield easily when a knife is inserted through their centers, 15 to 20 minutes. While the potatoes are cooking, make the dressing: In a large bowl, combine the mayo, mustard, vinegar, lemon juice, relish, salt, sugar, black pepper, pepper flakes, and cayenne and mix until incorporated. Whisk in the celery and red onion. Taste and adjust the seasoning if needed. Make the salad: Once the potatoes are tender, drain them and add them (while hot) to the bowl with the dressing. Use a large spoon to break up the potatoes to really get the dressing into everything while the potatoes are hot. Chop the eggs to your liking or press them through a sieve to break them up into fine bits. Fold the eggs into the salad. Finish the salad with a sprinkle of rib rub and the sliced scallions (if using).