On Thu, 05 Oct 2006 18:22:57 GMT, jay wrote:

I am lighting up the pit this weekend and want to make some potato salad to
go with the BBQ. I have never made potato salad that was very/any good.
Does anyone have some tips that may help or a recipe that they are proud of
that is not German style? I looked at google and searched the archives of
this group and the BBQ group. There are some really wild recipes, one even
had beans in it..lol Thanks for any tips, tricks or secret ingredients.
Cut the beans though. g I have Yukon gold potatoes.

This is my favorite. I have no clue how it would be with Yukons, but
it works with Q.

Lou

http://www.wchstv.com/gmarecipes/flospotatosalad.shtml


Flo's Potato Salad
From chef and author Emeril Lagasse

Flo's Potato Salad Potato Salad with that special Emeril BAM! on Good
Morning America.

Ingredients

# 6 large eggs
# A pinch plus 2 teaspoons salt
# 3 pounds new potatoes, washed and quartered
# 1/2 pound sliced bacon, cut into small dice
# 3/4 cup mayonnaise
# 1/4 Creole or whole-grain mustard
# 3 tablespoons fresh lemon juice
# 1 teaspoon hot sauce
# 3/4 cup finely chopped red onions
# 1/2 cup chopped green onions or scallions (green part only)
# 1 tablespoon chopped garlic
# 1/2 teaspoon freshly ground black pepper


Directions

1. Put the eggs in the saucepan and cover with water, add the pinch of
salt. Bring to a boil and boil for two minutes. Turn off the heat,
cover, and let stand for ten minutes. Drain, then cool in a bowl of
ice water. Peel and chop.

2. Put the potatoes in a large saucepan with 1 teaspoon of the salt
and enough water to cover. Bring to a boil, then reduce the heat to
medium and cook until fork-tender, about 12 minutes. Remove from the
heat and drain. Let cool to room temperature.

3. In a large salad bowl, combine the mayonnaise, mustard, lemon
juice, hot sauce, red onions, green onions, garlic, the remaining 1
teaspoon salt, and the black pepper. Whisk to blend. Add the eggs,
potatoes, and bacon and toss to coat evenly. Keep refrigerated until
ready to serve.

Makes 6 to 8 servings

Recipe copyright 2000, Emeril Lagasse

Way to go, Lou!

I'm not a potato salad fan, but this stuff looks good! The next time a
potato salad op rolls in, I'll make this instead of that awful yellow
glop everyone serves. Thank you from the bottom of my yellop glop
despising soul!

R

"Lou Decruss" wrote in message
...
On Thu, 05 Oct 2006 18:22:57 GMT, jay wrote:

Flo's Potato Salad
From chef and author Emeril Lagasse

Flo's Potato Salad Potato Salad with that special Emeril BAM! on Good
Morning America.


My mom has made this, and it is really good!

As for the yellow glop stuff, that's what my mom used to make and I still
make. I guess the difference is that I like mine a little less lumpy, ends
up a little more like mashed potatoes (see other post) than with the
potatoes being cubed. I think it's in finding a balance between the mustard
and mayo though too. Anyway for my tater salad, all I put is mayo, mustard,
eggs, sweet pickles (or relish) and a little salt. My mom used to put
onion, you could do this if you wish, but I've found I like it just as well
with out it. The other key is the pickle/pickle relish. I like homemade
sweet pickles in it best. I haven't found a lot of store bought pickle
relishes that I like, there is one brand called Rainbow that was the best,
but I can't find it anymore. Anyway, good luck in your search. I learned
quickly that there are a million variations to this recipe.

B-Worthey

On 5 Oct 2006 18:29:54 -0700, "Suburbomom" wrote:


Way to go, Lou!

I'm not a potato salad fan, but this stuff looks good! The next time a
potato salad op rolls in, I'll make this instead of that awful yellow
glop everyone serves. Thank you from the bottom of my yellop glop
despising soul!

R

Glad you like it and I hope it turns out well for you. "New" spuds
were on sale for $.88 for 5 pounds so I made it this weekend since is
was fresh on my mind. (and cheap) We like smaller chunks so I cubed
the spuds to about 1/2 inch. I simmered them for about 7-8 minutes
and was afraid it was too much but they were perfect. I didn't have
green or red onions so I used about a cup of a sweet white onion. I
lightly caramelized the onions and quickly browned about 6 finely
chopped cloves of garlic in the bacon grease. I used about 3 tbs. of
green tabasco sauce. It was a little dry as the spuds broke down a
bit, so it needed a lot bit more mayo. I didn't have lemon so I used
lime. I topped my portion with a good dose of paprika. My partner
took a pass on that. LOL

Obviously Emeril's recipe is just basic and can be improvised with
wonderful results. This was probably my best potato salad attempt.

I grew up with the yellow "glop" stuff. Everyone has their own
preferences but I don't like it. Reminds me of the church potluck
"suppers" I was forced to attend as a child. Even as a child I knew
that was some nasty food.

Lou

On 9-Oct-2006, Lou Decruss wrote:

On 5 Oct 2006 18:29:54 -0700, "Suburbomom" wrote:


Way to go, Lou!

I'm not a potato salad fan, but this stuff looks good! The next time a
potato salad op rolls in, I'll make this instead of that awful yellow
glop everyone serves. Thank you from the bottom of my yellop glop
despising soul!

R

Glad you like it and I hope it turns out well for you. "New" spuds
were on sale for $.88 for 5 pounds so I made it this weekend since is
was fresh on my mind. (and cheap) We like smaller chunks so I cubed
the spuds to about 1/2 inch. I simmered them for about 7-8 minutes
and was afraid it was too much but they were perfect. I didn't have
green or red onions so I used about a cup of a sweet white onion. I
lightly caramelized the onions and quickly browned about 6 finely
chopped cloves of garlic in the bacon grease. I used about 3 tbs. of
green tabasco sauce. It was a little dry as the spuds broke down a
bit, so it needed a lot bit more mayo. I didn't have lemon so I used
lime. I topped my portion with a good dose of paprika. My partner
took a pass on that. LOL

Obviously Emeril's recipe is just basic and can be improvised with
wonderful results. This was probably my best potato salad attempt.

I grew up with the yellow "glop" stuff. Everyone has their own
preferences but I don't like it. Reminds me of the church potluck
"suppers" I was forced to attend as a child. Even as a child I knew
that was some nasty food.

Lou

Hint about that "Yellow Glop Stuff". Use the boiled eggwhites, but
throw the yolks away. That's where all the cholesterol is anyway.
From there on, let your conscience be your guide. I'm generally
a Miracle Whip man for sandwiches, but Hellmans Real
Mayonaise is preferred for potato salad. Just getting rid of those
yucky yokes is a vast improvement. Some sweet pickle relish,
finely minced onion, celery seed and S&P. Try some fresh ground
aromatic pepper. Check the Penzey's or Penderey's catalogs
for some good ideas. Forget that shit you get at the grocery store.
I've substituted Clausen Kosher Dill pickle for the sweet pickle
relish with no complaints. No CYM at my house. Dijon, stone-
ground deli style mustards and horseradish mustard found here.
I usually use a stoneground brown in my potato salad. Just
throwing out some ideas. YMMV and rightfully so. Not even my
wife has to eat at my table. She has her own income. (She
doesn't spend it though)

--
Brick(Youth is wasted on young people)

On Mon, 9 Oct 2006 21:23:31 GMT, wrote:

Just getting rid of those
yucky yokes is a vast improvement.

Nothing to lose but your chains.