Saturday, September 4, 2010

Mama Faye's Potato Salad

I would never eat potato salad as a kid. Well, there was a lot that I didn't eat as a kid. I'm not sure when I came around and started eating this stuff. Needless to say, I'm glad I did. A woman cannot live on cereal and chicken fingers alone. This potato salad is favorite that I have ever tasted, and for all of the potlucks and BBQs that I have been to, I have eaten a lot of potato salads. There is a BBQ place called Memphis BBQ, and they sent out an ad/mini newspaper a few years back. I was all excited because it had a potato salad recipe in there. I tried it, loved it, and haven't made anything else since. My husband loves it, too. It uses dry mustard instead of the real stuff, and I like that much better. I've never been much of a mustard fan. Anywho- here's the recipe. I hope you like it.
Mama Faye's Potato Salad:
3 pounds small red-skinned potatoes, scrubbed
1 c finely chopped onion
6 large eggs, hard-cooked, peeled, and chopped
2 t celery seed
1 3/4c mayonnaise (she used Hellmann's)
1 c sour cream
2 t kosher salt, finely ground
1 t ground white pepper
1 t dry mustard
1 t sugar
2 T pickle juice or pickle relish
Paprika or 2 T finely chopped scallion tops or chives (optional)


Boil the whole potatoes for 40 minutes of until a knife blade goes in easily. If you overcook them, they will mash when you stir it all up. Take them out and let them cool a little bit. Cut them into chunks. I like my cubes smaller, but some people love those gigantic potato cubes. It's your call. You can see the chunks I did.

Pour the dry mustard and the pickle juice over the potatoes while they are still hot. That will help absorb the flavor. Thanks America's Test Kitchen for that tip.

While you're cutting the potatoes, boil the eggs. Place them in cold water and bring to a boil. Turn the heat down to medium and cook them for about 15 minutes. Once they're done, place the pan under cold running water. If you follow this process, you won't have the green ring around the hard-boiled egg yolk. It'll stay nice and yellow.


Chop the eggs into small pieces. Place the onion in a food processor and pulse until they are small as well. Place all of this in a large bowl.

Mix it up...
Add the mayo, sour cream, sugar, salt, white pepper, and celery seed. Toss to combine.

This needs to be refrigerated a good 4-6 hours before it is eaten. I make the night before I'm going to eat. I think that it turns out better as it sits in the fridge over night. The dressing soaks in, and the consistency is wonderful. In my opinion, a good BBQ is better with potato salad. Give this one a shot and let me know what you think. Just don't chew it with your mouth open... that sound is nasty. :)

6 comments:

  1. Callie, this is a really nice salad. I am new to your blog but I must tell you how happy I am with the food and recipes you feature here. I'll be back often. I hope you are having a great day. Blessings...Mary

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  2. LOVE LOVE Potato Salad!!! Yummy... can't wait to make it... LOVe this blog...

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  3. Mary- I am thrilled hat you found and like my blog. :) It made my day. I have been to your blog, and it is amazing as well. You're a blogging pro! I'm going to have to get some pointers from you.

    Sloan- thanks. I'm glad you still like the blog. You inspired me to start it. :D

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  4. Tim n Helen....TrailSide BBQApril 27, 2013 at 7:11 AM

    This recipe is from Mike Mills book Peace, Love and Barbeque. The is Mikes late mother, Mamma Fayes recipe. Mike is the owner of 17th St. Bar n Grill in Murphysboro,Il.
    Mike is a multi Memphis in May winner, has 3 restaurants in IL and 2 in Las Vegas and is called by his peers as 'The Legend'
    My wife and I are big fans of Mikes and have attended his cooking class at Ole Hickory Pits test kitchen in Cape Gerardo, MO. The book is a must have for any fan of BBQ. Its filled with recipes for many great BBQ greats with some of their tricks and secrets.

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    Replies
    1. Tim n Helen: I am jealous that you have attended his cooking class. What an awesome experience! My brother has that book, and I noticed that the recipe was in there as well. Such a delicious potato salad! Thanks for your comment. Any lover of Memphis Barbecue is a friend of mine!

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  5. Just finished making this dish. My son ask me to make potato salad like 17th St. BBQ so I found this online. I had him taste it & he loved it, so do I. It really does taste like the restaurant. I did add bits of bacon to it.

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