Friday, May 29, 2009

Good Morning Everyone!
Summer is here and let the cookouts begin! There is one dish that finds it way to every cookout, potato salad. I used to find it such a hassle to make on bad pain days, not any longer. I am going to share my tips and recipes with you today. My first tip is to use red skin potatoes. The skin is thin enough to leave on the potato, just be mindful to wash each one thoroughly. Actually during the cooking process it will lose some of the skin. To fill the cooking pot with water for cooking use a plant stand with wheels and a plastic measuring cup. Simply place the pot on the plant stand next use the cup to fill the pot, and then wheel the full pot across the counter to the stove top for heating. Cook the potatoes whole, it is much easy to dice after they are cooked and fully cooled. To remove the potatoes from the pot place a strainer on top of another pot and use a spider to remove the potatoes. When the water is completely cooled use the measuring cup to remove the used water. When the pot has a manageable amount of water tip the pot in to the sink to empty. Follow this same procedure for boiling the eggs. To assure the shell comes off easily always use fresh eggs. Place the eggs into cold water and bring to a boil, cover boil for three minutes, remove from heat allow standing covered for 25 minutes. When done move the pot of eggs back to the sink and hold each egg under cold water while peeling for easy removal of shell. To chop eggs with ease use a small hand held french fry or butter cuber, you may also use the egg slicer the egg will break up in the mixing process. To chop all the vegetables going into the salad use a food processor and pulse just a few times to get a rough chop. Mixing can be a night mare when in pain. I have two different techniques you may try. The first is when you are having a minimal pain day, using clean rubber gloves the kind you may have for cleaning, mix all ingredients together. The second option is use the dough hook attachment on a stand mixer to do all of your work for you, do not over mix or use the paddle or whisk attachment or you will have mashed salad.

Succulent Chicken and Bacon Potato Salad

Yields 12 servings

4½ lbs. potatoes (new red)
3 cooked and seasoned chicken breasts or any leftover chicken, diced
3 large stalks of celery, diced small
6 hard boiled eggs
2½ c. Hellmann’s mayo
½ tsp. celery salt
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. dill weed
1 tsp. parsley for topping
¼ tsp. Colman’s Dry Mustard
1 tsp. (heaping) Grey Poupon Mustard (Harvest Coarse Ground)
½ lb. bacon, cooked crisp and crumbled
1 c. shredded Monterey Jack and cheddar mix
1 large tomato, diced small
½ c. walnuts, chopped
½ c. diced seedless grapes

Boil potatoes until tender. Let cool about 20 minutes. Dice the potatoes and place in a big bowl. Cook’s Note: Mix salad while the potatoes are slightly warm so the ingredients will marry well. Add to the potatoes chicken, celery, eggs, mayo, celery salt, kosher salt, pepper, dill weed, Grey Poupon, mustard, bacon, cheese, tomato, walnuts, and grapes. Mix well. Top with fresh parsley and chill at least 4 to 6 hours; overnight is so much better. This is one salad that is hearty enough to be used as the main course for brunch or a single serving meal on the go—it is wonderful anytime.

Good Morning Everyone!

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