Friday, May 18, 2012

Recipe Swap~ "BBQ" essentials

This week was to be a BBQ extravaganza! Too bad Mother Nature didn't get my meal plan... It rained. But that didn't stop me from making some yummy dishes with BBQ flavors & sides. And the newest recipe swap subject on my What's Cooking/Nest National Board was "BBQ" essentials. So perfect. I was absolutely delighted when I received Sarah's (from A Taste of Home Cooking) pick, All- American Potato Salad. First of all, I love her blog. Second of all, Sarah is gracious enough to host these swaps & third, the recipe is originally from Cook's Country Magazine. Win-win all around!!! Oh, can I add a fourth?! I LOVE mayonnaise-based potato salad. LOVE.

(That is Honey-Lime Chicken on the side.)

Now usually my pop-in-law makes his famous potato salad for all of our family get-togethers. It is delicious. And when he does, it is hysterical because half of us love the addition of the boiled egg & the other half hate it.  I actually do love it but my hubby, yeah, he is in the other contingent. Since I was making this just for our little family, I left out the optional egg... Can I say, this was a tiny treat for me to make my own potato salad for once? I loved this side & when I make my own again, will use this recipe. But I defer to my pop-in-law's potato salad for bigger family affairs (wish I knew his secret!)

(That is Honey-Lime Chicken on the side.)

All- American Potato Salad
Slightly adapted from 

Cook's Country Magazine
Through A Taste of Home Cooking
  • 2 lbs Yukon Gold potatoes, peeled and cut into ¾-inch cubes (*I used baby Yukon golds, skins on, halved)
  • 1½ tsp salt, divided
  • 3 Tbs dill pickle juice, plus ¼ cup finely chopped dill pickles, divided
  • 1 Tbs yellow mustard
  • ¼ tsp pepper
  • ½ tsp celery seed
  • ½ c mayonnaise
  • ¼ c sour cream
  • ½ small red onion, chopped finely
  • 1 rib celery, chopped finely
  • 2 large hard-boiled eggs, peeled and cut into ¼-inch dice (optional)
  •  fresh parsley, chopped (optional topping)
Place potatoes in large saucepan with cold water to cover by 1-inch. Bring to boil over high heat, add 1 tsp. salt, reduce heat to medium-low, & simmer until potatoes are tender, 10- to 15 minutes.

Drain potatoes thoroughly, then spread out on rimmed baking sheet. Mix 2 Tbs. pickle juice & mustard together in small bowl, drizzle pickle juice mixture over potatoes,
& toss until evenly coated. Refrigerate until cooled, about 30 minutes.

Mix remaining tablespoon pickle juice, chopped pickles, remaining ½ tsp. salt, pepper, celery seed, mayo, sour cream, red onion
& celery in a large bowl. Toss in cooled potatoes, cover,&  refrigerate until well chilled, about 30 minutes. Gently stir in eggs, if using, just before serving. Top with chopped parsley.


  1. That sounds super yummy, and we are also divided on eggs in general.

    Looks like a great plate of dinner yummies!

  2. The honey lime chicken sounds like a great meal to serve this with. I'm always on the lookout for a tried and true potato salad recipe because usually I just make it up as I go along. Thanks for posting this, I'll have to try it!

  3. So happy you liked this. I'm glad you had a chance to make potato salad. :)

    Thanks for being part of the recipe swaps!

    1. Sarah- made it again last night! It tastes good warm too!