Finally time for some backyard BBQ fun. Memorial Day is just around the corner. T flew back to Philly so the remainder of the weekend was free. G spent much of the weekend getting the backyard ready. This included painting the brick walls, washing down the patio and getting his smokers (yes two of them) ready. I prep, cook and grill, he does the smoking.
We are planning on having a few people over for Memorial Day. My menu will not be anything out of the ordinary as I have some free time constraints due to my day job responsibilities. One side dish will include Potato Salad. The recipe listed below is from Sylvia Woods, “Sylvia’s Family Soulfood Cookbook. (Nope not me, Sylvie). This Sylvia is the Harlem, New York cook who own Sylvia’s Soulfood Restaurant which during one of two trips to New York, I did walk past while strolling the streets of Harlem, but I have not had the opportunity to eat there. (That’s another story.)
I tweaked her recipe a little to fit how I prepare Potato Salad.
2 pounds potatoes
1 cup chopped celery
¾ cup chopped green bell pepper
1 cup mayonnaise
1 tablespoon Dijon mustard (my addition)
1/3 cup small dice kosher pickle (she uses sweet pickle relish)
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 hardboiled eggs sliced
(I deleted addition of 1 teaspoon sugar and 1/3 cup chopped pimiento)
Peel and quarter the potatoes and place in a 3 quart saucepan. Add enough water to cover and bring to a boil; reduce the heat and simmer, uncovered, until the potatoes are tender, for about 20 minutes. Drain and cool.
Cut the potatoes into chunks. In a large bowl, combine the potatoes, celery and green pepper.
In a medium bowl, combine the mayonnaise, pickle, mustard, salt and black pepper. Add to the potatoes and toss. Place in a serving bowl and top with the sliced eggs. Shake paprika over the top for color. Refrigerate until ready to serve.