In article <Fy7hk.188$GI.161@trnddc05>,
"For example: John Smith" > wrote:
> I am originally from New Jersey but I live in Florida now and I cannot find
> decent potato salad within 1000 miles. I dislike "southern" potato salad and
> all the deli's around sell the Boars Head brand or whatever brand of meat
> they sell and it just doesn't do it for me. Also, Publix is the getter
> supermarket around where I live and they make about a half dozen different
> kinds and none of them do it for me either. I am looking for a good recipe
> for chunky, creamy, skin off potato salad with no mustard and plenty of hard
> boiled eggs like you get in the deli's up north. I've tried several recipes
> that I found on the internet but no luck and I really do not want to try to
> make a dozen recpies until I find the right one. So if anybody can help me
> out I would really appreciate it. Thanks.
>
> P.S. If anybody has been to the BBQ restaurant "Red Hot & Blue", that is the
> type of recipe I am looking for. Thanks again.
I've been making this for a few weeks. It's my rendering of a salad
sold at my local supermarket's deli counter. While it has no eggs in
it, you could certainly add three or four chopped hard-cooked eggs to
the mixture before dressing it:
Steakhouse Potato Salad
July 2008 ‹ A great salad without the bite of the vinegar in mayo.
1/2 teaspoon chicken bouillon granules or base, dissolved in 1
tablespoon hot water
1/4# pound bacon slices, (maybe 4-6)
1/3 cup mayonnaise
2/3 cup sour cream
3 large-ish green onions, sliced
8-10 small new red potatoes, boiled until tender, peeled
Dissolve the chicken base in water and set aside to cool.
Cut the bacon slices into 1/2" wide pieces and fry slowly until crisp
but not burned. Drain well and cool.
While bacon is frying, eighth the potatoes into chunks in a bowl.
Combine the chicken base, mayo, and sour cream, stirring together until
smooth. Stir in sliced green onions and crisp bacon pieces; pour over
potatoes, mix, correct seasoning, and chill for a couple hours before
serving.
Serves 4
Notes: The chicken base is an important component; I wouldn't be too
surprised if what Cub sells has some cream of chicken soup in it. . .
Adjust measures as required, but that's about the right ratio of mayo to
sour cream ‹ think baked potato.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller , blahblahblog is back!
"rec.food.cooking Preserved Fruit Administrator
'Always in a jam. Never in a stew.'" - Evergene