Wow…80′ here in Seattle today. What do we do when we get a glimpse of summer? We barbecue chicken and make potato salad. With the visit of my parents and the great weather, I knew it was potato salad time! I have been making this recipe for years, and it is my favorite. I think potato salad preferences are very personal and are likely based on what you grew up with. My best friend makes her salad about the same way, only she adds pickles and pickle juice. You can easily add any ingredients that make the salad your own!
This makes a “party size” batch of salad. You can cut the recipe in half if needed.
5 pounds small red potatoes
3/4 cup apple cider vinegar
10 eggs, hard-boiled
1 medium purple onion, diced
1 medium sweet onion, diced (Maui or Walla Walla)
1 bunch green onions, sliced, including tops
2 cups chopped celery
1/4 cup finely chopped parsley
2 Tablespoons celery seed
1 Tablespoon celery salt
1 Tablespoon kosher salt
1/2 tablespoon black pepper
2 cups mayonnaise, whatever kind you prefer
2 Tablespoons prepared yellow mustard
paprika for garnish
Scrub the potatoes and remove any blemishes. I do not remove the peels. Put them in a large pot of water and bring to a boil. Simmer for about 20 minutes, until fork tender. Drain the potatoes in a colander for about 15 minutes. Place the potatoes in a non-reactive bowl. Pour the apple cider vinegar over the potatoes, cover with plastic wrap and refrigerate overnight.
Cook the eggs at the same time. Bring them to a boil, turn off heat, cover and let set for 10 minutes. Rinse in cold water and refrigerate overnight.
I always make the salad early, the morning I intend to serve it. Chop the potatoes into bite size pieces. There will be vinegar left on the bottom of the bowl. Pour that over the chopped potatoes.
Add the rest of the ingredients. Gently mix all together. Adjust for seasoning to your taste. Pile into a serving bowl, sprinkle with paprika and chill at least 6 hours.
Tender, Juicy Barbecued Chicken
After burning many pieces of chicken over the years, we finally got it right. We turned down the heat and turned the chicken more frequently. We also learned that it is easiest if all the pieces are the same size, like the chicken quarters below.
Heat grill to 350′. Season the chicken with salt and pepper on both sides. Cook the chicken a total of 40 minutes, or until temperature registers 165′ on a thermometer. Turn the chicken every 10 minutes. Baste with Chef Hak’s Chipotle Bourbon BBQ sauce the last 10 minutes of cooking time!
Be sure to try Chef Sharone Hackman’s Award winning BBQ Sauces. Not heard of them? Check it out here!
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