Tuesday, September 7, 2010

potato salad

We had a big BBQ this past weekend.  It was such a contrast from last year.  This year was filled with a lot more kids and a lot less alcohol.  I guess we're growing up!

I also have to say that prepping and hosting a BBQ with a baby is a lot more difficult than I had anticipated, but we survived and I think everyone ate well and had fun.  At least I hope so!

We made smoked brisket, pulled pork sandwiches, coleslaw, and I tried a new recipe for the potato salad this year.  My hubby really liked the tanginess of it and I thought it was pretty good too.  I'm definitely keeping this one bookmarked for the future.

Adapted from Accidental Hedonist
(this is a double and a half batch because we had so many people and because I bought a 5 pound bag of potatoes)

- 5 pounds of Sierra Gold potatoes (they were on sale, Yukon was not)
- 2 1/2 tsp salt
- 5 Tbs pickle juice
- 5 tsp yellow mustard
- 2 1/2 brown mustard

- 2 1/2 Tbs pickle juice
- 1/2 cup of finely chopped pickles
- 1 1/2 tsp celery salt 
- 1/2 tsp pepper
- 1 1/4 cup mayo
- 3/4 cup sour cream
- 1/2 red onion, chopped very finely

- Peel and cut the potatoes into 3/4 inch pieces
- Place the potatoes in cold water, covered by 1 inch of water
- Bring the water to a boil, add 2 1/2 tsp salt and the simmer until tender (about 10-15 minutes)
- Drain potatoes and spread them out on a baking sheet
- Mix 5 Tbs of pickle juice with the mustard and pour it over the potatoes and toss gently
- Let the potatoes cool
- After the potatoes have cooled, mix 2 1/2 Tbs of pickle juice, pickles, celery salt, pepper, mayo, sour cream and onion
- Refrigerate until ready to serve