Happy Memorial Day! It’s hard to believe that the weekend is almost over. B.O.B. Bob and I have definitely been enjoying it though. Saturday was full of unplanned shopping, Sunday consisted of cooking and yard work, followed by an impromptu get together with local friends, and today we’ll be spending time with some friends and enjoying the pork barbecue that B.O.B. Bob spent all day yesterday “slaving” over. Pork barbecue sure does require a whole lot of cigar smoking and beer drinking!
We’ll be enjoying this simple potato salad, which mimics my famous deviled eggs, alongside the pork barbecue today. YUM! There’s a little bit less salt than I would usually use, but B.O.B. Bob’s pork will more than make up for it. He does love to go a “bit” overboard with the salt when he makes his meat rubs. This round of pork also has a huge cumin kick to it as well, which I tried to warn him about when I was helping him measure out the ingredients. Oh well, it’s still pretty tasty, and once it’s smothered in some sweet sauce it’s going to be even more AMAZING!
We’re looking forward to yet another day in the sun, before heading back to work tomorrow. Wow, it’s kind of weird to be saying that; this whole work thing may take a bit of getting used to.
P.S. Brenna and I want to say a huge thank you to all of the men, women, and animals that have either served, or are serving our country. We appreciate all that you and your families endure to ensure our freedom.
Ingredients:
- 4 Pounds Red Potatoes
- 1 Teaspoon Sea Salt
- 6 Hard-Boiled Eggs
- 6 Stalks of Celery, Chopped
- 1 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
- 1 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Celery Seed
- 1/2 Teaspoon Sweet Hungarian Paprika (Additional for Garnish)
- Finely Chopped Chives (Optional)
Directions:
- Peel the potatoes, and then dice them into equal sized chunks.
- Place the potatoes and sea salt in a large pot, and then cover with water by two inches.
- Bring the potatoes to a boil over high heat, and cook until tender.
- Drain the potatoes and rinse with cold water for two minutes.
- Halve the hard-boiled eggs, and separate the white from the yolk, roughly chopping the egg whites and placing the yolks into a large bowl.
- Use a fork to mash the egg yolks, and then mix in the mayonnaise, mustard, pepper, celery seed, and paprika.
- Gently fold in the hard-boiled egg whites, celery, and potatoes.
- Place the potato salad into a large serving bowl, and then garnish with additional paprika and optional chopped chives.
Suggestions:
- You may wish to add some salt to this potato salad. I chose not to because it was being served with pulled pork, which was already high in sodium.
- Allow the potato salad to sit in the refrigerator for at least a few hours before serving, so the flavors have time to meld, and the potato salad can become cold.
Improvements:
- Add halved pimento-stuffed green olives to the potato salad.
- Finely diced shallot would be a great addition to this dish.
Ingredients:
- 4 Pounds Red Potatoes
- 1 Teaspoon Sea Salt
- 6 Hard-Boiled Eggs
- 6 Stalks of Celery, Chopped
- 1 Cup Mayonnaise
- 1/4 Cup Dijon Mustard
- 1 Teaspoon Freshly Ground Black Pepper
- 1/2 Teaspoon Celery Seed
- 1/2 Teaspoon Sweet Hungarian Paprika (Additional for Garnish)
- Finely Chopped Chives (Optional)
Directions:
- Peel the potatoes, and then dice them into equal sized chunks.
- Place the potatoes and sea salt in a large pot, and then cover with water by two inches.
- Bring the potatoes to a boil over high heat, and cook until tender.
- Drain the potatoes and rinse with cold water for two minutes.
- Halve the hard-boiled eggs, and separate the white from the yolk, roughly chopping the egg whites and placing the yolks into a large bowl.
- Use a fork to mash the egg yolks, and then mix in the mayonnaise, mustard, pepper, celery seed, and paprika.
- Gently fold in the hard-boiled egg whites, celery, and potatoes.
- Place the potato salad into a large serving bowl, and then garnish with additional paprika and optional chopped chives.
ORIGINALLY POSTED 05/26/2014
