This dish is quickly gaining legendary status among my family and friends (and catering clients).This is a very basic mustard based potato salad. Name the church basement affair for the last hundred years and you probably have seen this served.
BUT... Add some BACON )of course for extra flavor, celery and onions for crunch, eggs and chives for color and panache and just a touch of your favorite BBQ sauce for even more flavor (and panache) and this is not your 100 year old recipe.
Old School indeed, just a little bit extra dressing up!
Keep scrolling down for this easy to follow recipe...
"Old School" Mustard POTATO SALAD
Dressed Up a Bit
Dressed Up a Bit
Ingredients
- 5 Pounds Red Skinned Potatoes, Sliced and Diced to quarter size pieces 1/3 inch thick
- 1 Pound Cooked Bacon, Diced
- 1 Medium Size Sweet Onion, small Dice
- 3 Stalks of Celery, minced
- 4 TBS Yellow Mustard
- 1 Cup (Up to 2 Cups if you like a "Wet" Salad) Mayonaise
- 2 TBS Salad Sprinkle, McCormick brand, divided half in the taters, half as garnish
- 1 TBS Salt
- 1 TBS Pepper
- 1 Cup Shredded Cheddar Cheese
- FOR GARNISH (Optional)
- 2 Large Chopped Hard Boiled Eggs
- 2 TBS Chopped Chives
- Drizzle of BBQ Sauce
- First, prepare the potatoes. Dice the potatoes, about the size of a quarter, less than an inch thick. Place in boiling water and cook for about 10 minutes until potatoes have cooked through. Test the doneness by slicing one piece. Should have no resistance.
- While the potatoes are cooking, Hard boil the eggs for the garnish (optional), place the eggs in a sauce pan, cover with cold water 1 inch above the eggs. Set pot on burner and heat until the water begins a rapid boil. Remove from heat and cover, allowing to sit in the HOT water for 16 minutes. Drain, Peal and remove the egg shell and dice.
- Also, cook the bacon until crispy. I prefer to bake mine in the oven, thick sliced bacon put on a rimmed baking sheet, with a cooking rack (or sheets of aluminum foil, single layer baked in a pre-heated oven for 20 minutes. Allow to drain on paper towels for a few minutes. When done, dice to quarter size pieces.
- Also meanwhile, mix the liquid ingredients... The onion and celery, along with the Mayo, Mustard, spices and the cheese.
- When the potatoes are done, drain the water. While still warm, mix the wet ingredients with the potatoes and bacon gently. try not to break the potatoes as you fold the wet ingredients together with the potatoes.
- Transfer to serving dish, top with eggs, chives and a drizzle of BBQ sauce.
- Serve chilled and ENJOY!!!
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Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons. Easy and these ideas will make you the MASTER of your Backyard Domain!
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Sure the meat gets all the glory but real cooks know it's the spread... the specialty Side Dishes that makes a meal rise or fall. Here's a few of my favorite recipes that will help to create that illusive COMPLETE MENU!
LOTS of Potato Sides, Vegetable Sides, Specialty Salads, Bread and MORE!
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A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,
"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy
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