May 9, 2008

Tater salad and a BBQ opportunity

A little while back, I wrote about a weekend feast of pork ribs and red-skinned potato salad.

One blog reader requested the recipe for my family's all-time favorite potato salad, and I am now prepared to offer exact measurements for all the ingredients.

My sister came through with the measurements this morning, which is appropriate because she's the one who started this whole potato salad thing, in a roundabout way.

When she was in college, Sis dated a chef who ended up being a real jerk. But we did get this recipe out of him before they broke up, so you see something positive comes out of every relationship. Gee, I hope that guy isn't reading my blog.

The secret to this potato salad, I believe, is the bacon. We all know that bacon makes just about everything taste better.

I'll attach the recipe below. As with any potato salad, this one tastes a lot better after it has had a chance to sit for a few hours or overnight.

What goes perfectly with potato salad? Barbecue, of course.

Anyone who loves to barbecue and is up for a drive may want to mark off May 16, 17 or 18 on the calendar.

The Southern Living BBQ on Tour featuring Troy Black makes its first stop in Danville, Va. on those dates. The tour will be at Ballou Park, and Black will do some grilling demonstrations and share grilling trips.

Demonstration times are 2 p.m. on Saturday and 1:30 p.m. on Sunday. Guests will have a chance to sample some of his food after the demonstrations. For more information about this event, go to www.visitdanville.com.

Red Skin Potato Salad

8 medium red-skinned potatoes, unpeeled and cut in 1-inch cubes
2 or 3 green onions, chopped (tops and all)
1/4 cup chopped red onion
One large celery stalk, chopped
1/8 cup fresh, chopped parsley
3 boiled eggs, chopped
One carrot, peeled and grated
6 slices thick-cut bacon (or more if using thin slices)
2 Tbsp. Dijon mustard
1 1/2 cups mayonnaise

Fry bacon until nice and crisp. Drain on paper towels, then crumble into small pieces.
Boil potatoes until just tender. Drain and cool in a bath of ice water.
Mix all ingredients except potatoes in a large bowl. Season to taste with salt and pepper.
Mix in potatoes with a light touch. You don't want to break up the pieces by stirring them too forcefully.
Let sit for several hours or overnight before serving.

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• Posted by Lindsey Nair in
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