Barbecue Prep, Sides and Sweets Vol. 1

As I sit here, racking my brain for tips to share with you guys and any home cook that may stumble across my little corner of the internet - there's one topic I keep panning back to. Summer is offically here and with that BBQ season is in full swing. My last post touched specifically on grilling and smoking meats - which in my house is typically reserved for my husband to handle. Don't get it twisted - ya girl can still throw down it's just that the hubby has a certain rhythm when it comes to starting, stoking and maintaining the fire. Besides I much rather focus on what the prep, sides and sweets situation is - everything I'd make if I was invited to the bbq. Kicking this weekly "series" off by revisting and ellaborating on how I make a bomb ass potato salad.

Growing up there was always one person responsable for making the potato salad at big family gatherings and that person would be my Grandma, but everyone calls her Mum. She had a heavy influence in my life and kept me busy with simple kitchen chores when I visited her every summer in Boston. Her, my mom, my dad and his mother [that'd be Mama Joy or MJ for short] tought me many lessons, most of which manifested in the kitchen. Cooking wasn't this slow thing, it took time, planning and care. Every step was thought out, ingredients were carefully inspected or foraged. The technique thoroughly explained and the benefits listed without hesitation. This attention detail was fascinating. And when we all got together, you knew the food was about to hit.

The back story could go on and on so enough of my ramblings, for now, let's get into it shall we...

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Herby Potato Salad

Let me begin by saying this recipe is more of a guideline for you to tote. Amounts given are a safe place to start but just know that you'll need to tap into your intiuition a bit to get it just right. But just in case this makes you nervous here are some tips to go over before you begin.

~ Mayo

If you know, then you know it just has to be Dukes mayo...

~ Mustard

Gulden's spicy brown is my favorite brand of mustard but use any brand or type you prefer. My runner up after brown is grainy mustard - it just elevates this humble side dish ever so slightly. Mustard is essential in my potato salad because it adds a layer of depth but is also my go to emulsifier for any dressing.

~ Vinegar

Just a spritz of apple cider, white wine, sherry or even white vinegar will suffice. Once the potatoes are cooked, drained and cooling on a sheet tray; I drizzle them with vinegar while they're still hot. Add as much or as little as you like, but keep in mind that too much will make your potato salad watery.

~ Potatoes

Baby red or gold potatoes are what I have come to favor but really any will do. Skins on are great but you absoloutley MUST scrub your potatoes well. When using russets I go ahead and take the extra step in removing the skin before boiling.

~ Fresh Herbs and Seasoning

Any will do! Thyme, parsley, chives, dill, or a combination will absolutely make this dish sing - just make sure they're fresh and are chopped well enough. Salt and freshly cracked pepper is all you need.

~ Onions

For me it has to be either red onion or shallots but use what you have on hand [this includes scallions].

~ Extras

I've stremlined this recipe a bit but the OG one definately has peas, carrots, relish and hard boiled eggs involved. It's probably a Bajan thing because my Grandmother needed to put veggies in everything and in this scenario it works! The peas and carrots diversify the overall texture while making this more of a salad. The boiled eggs were used more for a garnish with the "uglies" being tossed right into the bowl. And the relish added a subtle sweetness which my palate eventually outgrew. Feel free to add any of these, I think you'll be pleasantly surprised if you do.

~ Texture

There's a thin line between slightly raw and over cooked. Lean towards the latter because creamy potato salad is the goal after all. Remember to salt your water before adding your potatoes - a little goes a long way. Also PLEASE NOTE that you have free will and that you can always add more mayo, but a 1/2 cup is a good starting point for about 1- 1.5lbs of potatoes.

The Recipe

yields about 8 servings

Ingredients

1lb baby potatoes - scrubbed clean + cut in half

3 shallots - small diced

1 tablespoon [more or less] - apple cider vinegar

2 sprigs of thyme - washed, patted dry, picked + chopped

1/2 bundle of chives - washed, patted dry + chopped

2 sprigs of parsley - washed, patted dry + chopped

1 sprig of dill - washed, patted dry + shopped

2/3 cup dukes mayo

1/4 cup spicy brown mustard

Kosher Salt - to taste

Freshly cracked pepper - to taste

Smoked paprika - for garnish

Optional 1/2 cup frozen peas + carrots - thawed

Optional 3 hard boiled eggs - chop one and use the other two as a garnish, yolk facing up

Optional 1-2 tablespoon of sweet or spicy relish

My Method

Phase 1. Get your station ready. You'll need a clean cutting board, honed chefs knife, apron, clean kitchen towel or oven mits, sheet tray, mixing bowl, rubber spatula and tasting spoon. Declutter kitchen or work surface too, start practicing intentional cooking.

In a 3qt saucpan, place the clean, cut potatoes in and cover with cold water. Add about a tablepsoon of salt and bring to a boil. Once it's reached a rolling boil reduce the heat to about medium to medium-high and cook for anywhere between 5 -10 minutes. PLEASE NOTE that if you're adding boiled eggs use this time to cook them to your preferred doneness - I recommend 9 minutes for hard boiled. Set a timmer just for the eggs so that you know they are cooked. When done, drop them into an ice bath, let them cool and set aside until you're ready to peel them.

Remember this is a guide so stay close and check on your potatoes often. Use a fork to pierce a few potatoes when checking for doneness. If possible select the larger pieces. It should glide through the flesh while having a slight resistance.

Once they're done, drain them through a colander and lay them in a flat layer onto a sheet pan. Drizzle or spritz a tablespoon or two of apple cider vinagar, evenly over all of the potatoes. Don't over do it! We can't stand watery potato salad over here.

Allow them to cool slightly on the counter, just until they are no longer steaming, and then place the enitre tray into the refrigerator for about an hour and a half. PLEASE NOTE that the cooling time will vary depending on the quanty of potatoes.

Phase 2. While you've got time on your hands, wash and tidy your station and then get to chopping! Process your herbs, shallots, optional veggies/boiled eggs/relish and place them into your mixing bowl. Please choose one that looks too big for all your ingredients - you need to give yourselve enough room to mix. Cover and set the bowl aside in the fridge until your ready to mix.

Phase 3. When your potatoes are completely chilled [you're aiming for 40 degrees fahrenheit] toss them into your mixing bowl with herbs, shallots, optional veggies/boiled eggs/relish and add in the 1/2 - 2/3 cup of mayo, 1/4 cup of mustard, salt and pepper to taste. Using a large spoon or rubber spatula mix everyhthing until the mayo and mustard are homogenized, the herbs are mixed through and the texture is somewhere between sticky and creamy.

If your herby potato salad is too dry add about a 1/4 cup of mayo and 1 tablespoon of mustard - mix, taste and adjust until you've reached a texture and flavor you're satified with.

Pour your finished salad onto a nice platter or bowl, garnish with your optional boiled eggs [halved or quarted], smoked paprika, more herbs [no need to chop these] and watch it disappear.

A few notes...

If you're not serving right away, wrap the entire dish in cling film [or any non platsic wrap] and keep it in the fridge until you need it. YES - you can absoultey make this a head of time! However I wouldn't go longer than 24 hours prior. If you do make this recipe in advanced, PLEASE NOTE that you may also need to make your herby potato salad with a touch more mayo than recommended. The potatoes will continue to soak up and absorb the dressing for as long as they sit.

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Volume 1 Wrapped

Short, sweet and straight to the point! If you give this recipe a try please let me know how it went by leaving a comment or hitting the chat button. I'll be back in touch next week with another barbecue staple sample recipe. Until then, continue to eat well my friends!