Chef Tanya Holland of West Oakland’s B-Side BBQ, and an expert judge on TV One’s “My Momma Throws Down” gives EBONY readers the dish on her special recipe for “B-Side Potato Salad” right in time for the Memorial Day weekend. So, if you’re looking for a twist on the traditional potato salad, this savory option with diced scallions, minced garlic and paprika might be just the alternative dish that keeps your party guest coming back for more, year after year!

Watch Chef Tanya Holland on this Sunday at 8pm EST on TV One!


Recipe courtesy of Tanya Holland

2 pounds Yukon Gold potatoes, washed and cut into 1 inch pieces

2 hard boiled eggs, diced

¼ cup diced scallions

½ cup diced celery

¾ cup mayonnaise

3 cloves garlic, minced

Juice of one lemon

1 tablespoon Dijon mustard

1 tablespoon stone ground mustard

¼ teaspoon paprika

2 tablespoons apple cider vinegar

2 teaspoons kosher salt

¼ teaspoon freshly ground pepper

Place russet potatoes in large pot. Add water to cover. Boil until potatoes are tender but not mushy, about 15 minutes. Drain in a large colander. Place in large bowl.Combine remaining ingredients in a small bowl. Gently fold into potatoes.

Serves 4 to 6.