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.

6 comments:

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

    Looks like a great plate of dinner yummies!

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  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!

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  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!

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

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