- Joined
- Mar 2, 2005
- Messages
- 1,164
- Reaction score
- 0
I'm going to a friend's for Memorial Day and they asked me to make this potato salad that I made for a BBQ at my place before. It's different, but most people who like spicy love this. I suppose you could tone it down so it's not hot, but I wouldn't make it any other way
Oh, and I'm not much of a measuring gal so this is all just guesstimates.
1 small whole chicken(you can use parts if you like)
3 cloves of garlic-unpeeled
2T of apple cider vinegar
6lbs of potatoes cut into quarters(whatever kind you like-I use small red or white potatoes)
3 lbs of apples peeled and cut(I like Gala or Pink Lady for this)
2 cans of crisp summer sweet corn drained
3 cups of mayo
3T of ground mustard
a handful each of fresh dill and tarragon finely chopped
2T of cayenne pepper
2T of black pepper
2T of white pepper
salt to taste
Place the chicken and garlic in a large dutch oven(or any pot big enough to hold it)
Add enough water to cover the chicken and add vinegar.
Bring to a boil then cover and boil for another 10-15 minutes or until thoroughly cooked.
Drain and let cool. Peel and set aside garlic.
While chicken is cooking, place potatoes in a large stock pot(or any pot big enough)and cover with water. I don't peel the potatoes, but if you use larger ones like russets-you need to.
Bring to a boil and boil for about 5-10 min or until a fork can pass through-make sure not to over boil or potatoes will fall apart.
Drain and run under cold water so potatoes don't cook anymore.
In a large bowl add potatoes, apples, and corn.
Once chicken is cool, shred meat into pieces and add to bowl with potatoes.
I always add a bit of salt to the bowl at this point to season a little.
In a smaller bowl combine the rest of the ingredients with the garlic and mix completely.
Add mayo mix to potatoes.
Refrigerate until ready to serve.
*Sometimes I add cut pineapple to this also
Oh, and I'm not much of a measuring gal so this is all just guesstimates.
1 small whole chicken(you can use parts if you like)
3 cloves of garlic-unpeeled
2T of apple cider vinegar
6lbs of potatoes cut into quarters(whatever kind you like-I use small red or white potatoes)
3 lbs of apples peeled and cut(I like Gala or Pink Lady for this)
2 cans of crisp summer sweet corn drained
3 cups of mayo
3T of ground mustard
a handful each of fresh dill and tarragon finely chopped
2T of cayenne pepper
2T of black pepper
2T of white pepper
salt to taste
Place the chicken and garlic in a large dutch oven(or any pot big enough to hold it)
Add enough water to cover the chicken and add vinegar.
Bring to a boil then cover and boil for another 10-15 minutes or until thoroughly cooked.
Drain and let cool. Peel and set aside garlic.
While chicken is cooking, place potatoes in a large stock pot(or any pot big enough)and cover with water. I don't peel the potatoes, but if you use larger ones like russets-you need to.
Bring to a boil and boil for about 5-10 min or until a fork can pass through-make sure not to over boil or potatoes will fall apart.
Drain and run under cold water so potatoes don't cook anymore.
In a large bowl add potatoes, apples, and corn.
Once chicken is cool, shred meat into pieces and add to bowl with potatoes.
I always add a bit of salt to the bowl at this point to season a little.
In a smaller bowl combine the rest of the ingredients with the garlic and mix completely.
Add mayo mix to potatoes.
Refrigerate until ready to serve.
*Sometimes I add cut pineapple to this also