Tuesday, September 6, 2011

Gettin' Loaded

 I’ve been invited to several barbeques lately. Okay, that’s a misnomer. Several ‘Cook-outs’.  Anyway, I’ve been bringing a super-easy, tasty side dish to them (that’s been creating lots of fans).  It’s not the least bit difficult. Actually, it’s stupid-easy. But I get the kudos, and that’s what I like :)
 
 Looks like a dog's breakfast, and tasty as hell :)

Loaded Baked Potato Salad

Chop into bite size pieces:
1 lb. of each—
                Peruvian Purple potatoes
                Yukon Gold potatoes
Remind your sous-chef husband what size a bite actually is. Toss them into a large sauce pan or dutch oven and add cold water, covering them only by about ½”. Add
 2-3 tsp. kosher salt
Now is the only time you can season those potatoes, so be liberal. Boil until done (slightly softer than fork tender), usually about 15-20 minutes.

While the potatoes are cooking, dice
1 medium onion, diced
3 stalks celery, diced
Again, remind the hubby what diced means. Realize that he means to help, and needs to learn to cook anyway. Chop
                5-6 tbs. chives (about a handful)
And shred
4-6 oz sharp cheddar (if you didn’t simply buy a bag of pre-shredded cheese).
Drain the potatoes and return them to the pot. While they are steaming up your glasses, attack them with a good dousing, or about
3-4 Tbs. red wine vinegar
Marvel at the fact that the potatoes sucked up all the liquid, and try to remember where you poured the vinegar in, so you don’t overdo it. Curse as you hurt your hand on the hot pot, and ignore the little dog  who came running in to clean the floor as you cursed. Dump in the vegetable matter, except the chives. And set aside to cool.

Clean up your mess, go get ready for the cook-out, find the ice packs, and ask the husband to pack the cooler, leaving space for your potato salad. Check the temperature of the potato/ veggie mixture.  Add
1 16 oz. container low fat sour cream (or plain yogurt, or a mixture of both)
6 pieces turkey bacon or soy bacon (Bac-Os), cooked and crumbled
5 tbs. of chives
And the cheese you shredded. Fold to combine. Be gentle to not break up the potatoes. Get out a large bowl that you wouldn’t be too embarrassed to let out of the house, pile in the salad and garnish with the last tablespoon of chives you have left. Cover with lid, plastic wrap, or press-n-seal (which I adore).

Open cooler to put bowl in, find that it is too full. Remove the stupid Coke from the cooler, and magically wedge the bowl in. Keep the salad cold at the picnic (those icepacks are hardy huh? :) . Smile, and let on that this is a hard recipe with a dozen ingredients, none of them mayonnaise.





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