What's for dinner

[lcarreau]

My dad came over for dinner. I cooked up some tater salad to eat with this.

http://i24.photobucket.com/albums/c8/lcarreau/mar1508013.jpg

[918v]

mmm....

[lcarreau]

It was such a nice day, I just had to. My wife had taken some chicken out of the freezer in the morning, but I just had to have some good ole 'cue.

[Depchief]

That looks SOOOOOO much better than the frozen pizza I tried to eat tonight!!!

[JLarsson]

Mmmmmmmm - that's good eatin'.

We had mule deer steaks, green beans, and cornbread. Gonna' have to teach my wife how to make cornbread. But them mule deer steaks were juicy and tender. Mmmm-boy! :thumbsup:

[HellsBelle]

Creole Potato Salad by Harry Nicholas of Harry's Detour
Memphis, TN

3 lbs red potatos, boiled to tender, with skins, broken into pieces
1 cup mayo
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup dill pickle, chopped
3 hard boiled eggs, chopped
1/2 cup spicy mustard (I use Grey Poupon or Zatarran's Creole mustard)
Tony Chachere's Creole Seasoning
Red Pepper to taste
Pepper/Salt to taste

All that is required is to cook the above and mix it together. The potatos can be broken apart with your hands ("crushed" to chunks but not whipped or creamed). Naturally, the more you season it, the hotter it can get. I ALWAYS ALWAYS make my potato salad at least a day in advance. Making it ahead of time and letting it sit lets the tastes marry and it will be better on day two than it was on day one.

[SouthernBelle]

Creole Potato Salad by Harry Nicholas of Harry's Detour
Memphis, TN

3 lbs red potatos, boiled to tender, with skins, broken into pieces
1 cup mayo
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup dill pickle, chopped
3 hard boiled eggs, chopped
1/2 cup spicy mustard (I use Grey Poupon or Zatarran's Creole mustard)
Tony Chachere's Creole Seasoning
Red Pepper to taste
Pepper/Salt to taste

All that is required is to cook the above and mix it together. The potatos can be broken apart with your hands ("crushed" to chunks but not whipped or creamed). Naturally, the more you season it, the hotter it can get. I ALWAYS ALWAYS make my potato salad at least a day in advance. Making it ahead of time and letting it sit lets the tastes marry and it will be better on day two than it was on day one.

That is some GOOD stuff! :thumbsup:

[Pitmaster]

All that is required is to cook the above and mix it together. The potatos can be broken apart with your hands ("crushed" to chunks but not whipped or creamed). Naturally, the more you season it, the hotter it can get. I ALWAYS ALWAYS make my potato salad at least a day in advance. Making it ahead of time and letting it sit lets the tastes marry and it will be better on day two than it was on day one.

Knowing how anal reloaders can be about recipes. I suspect the potatoes are cooked by themselves, the rest of the ingredients are mixed together, added to the chunked potatoes, and allowed to marry.

This does sound like a great recipe. I just may make it for Easter dinner.

[layusn1]

How many grains are in a 1/2 cup? Can I trickle any of those ingredients?

[lcarreau]

How many grains are in a 1/2 cup? Can I trickle any of those ingredients?

A 1 lb onion is probably gonna be about about 2 cups chopped up. So you are looking at about 1750 grains, of stuff that will not meter well in most tricklers.

-Lonnie

[BigSlick]

Need a big chain for that ;)

[HellsBelle]

Knowing how anal reloaders can be about recipes. I suspect the potatoes are cooked by themselves, the rest of the ingredients are mixed together, added to the chunked potatoes, and allowed to marry.


Yes. That's right.

I usually scrub the you-know-what out of the potatos, put them in a soup pot and boil them for at least 20 minutes or until they can be easily pierced with a fork.

I let them cool and then just crush them in my hands, with the skins on.

All the other ingredients (pickles, celery, onion, egg) should be chopped coarsely. I don't use a food processor for this as I think it tends to mush and chop too finely.

I have yet to meet anyone who didn't think this was one of the best potato salad recipes ever. It isn't your typical, that's for sure!

[Pitmaster]

Creole Potato Salad by Harry Nicholas of Harry's Detour
Memphis, TN

3 lbs red potatos, boiled to tender, with skins, broken into pieces
1 cup mayo
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup dill pickle, chopped
3 hard boiled eggs, chopped
1/2 cup spicy mustard (I use Grey Poupon or Zatarran's Creole mustard)
Tony Chachere's Creole Seasoning
Red Pepper to taste
Pepper/Salt to taste

All that is required is to cook the above and mix it together. The potatos can be broken apart with your hands ("crushed" to chunks but not whipped or creamed). Naturally, the more you season it, the hotter it can get. I ALWAYS ALWAYS make my potato salad at least a day in advance. Making it ahead of time and letting it sit lets the tastes marry and it will be better on day two than it was on day one.

That's a great potato salad. Made it today and hope I can make it last over night. I've got some GA pork ribs for the smoker tomorrow. Killed and butchered the hog myself.

[BigSlick]

GA pork is da best you a ever have.

I gots some sausage an some shoulders in da freezer, just waitin on da right occasion

[Pitmaster]

GA pork is da best you a ever have.

I gots some sausage an some shoulders in da freezer, just waitin on da right occasion

I got a buddy that raises pork for personal consumption none of that pumped commercial crap. I usually visit once a year and butcher a couple of hogs to bring home. The difference in taste between his pork and store bought is the same as the difference between a Waffle House steak and dry-aged prime.

I've got one shoulder left, a couple slabs of ribs, sausage, bacon and a few chops in the freezer. Plus about a gallon of lard and some skin for cracklins.

If anyone wants to see a hog butchering go to http://www.bdbbq.com (http://www.bdbbq.com/) and download the Powerpoint. Its the only full-color butchering on the internet.

[Pitmaster]

This slab has been on about 90 minutes with 45 more or so to go. I snuck a nibble off a corner. They don't need no steeeenkin' sauce

http://i31.photobucket.com/albums/c400/bdcbbq/RS-Spares33008001.jpg