Years ago, I worked at an up-and-coming restaurant called Red, Hot & Blue. It was a BBQ place formed by a few US reps from the state of Tennessee to address a problem they were having getting "decent BBQ in Washington" (no, seriously...they really did). Their decor was decidedly "Memphis-style Blues", with a replica of "Lucille" (BB King's famous guitar) displayed in every location. Their food was phenomenal, winning prizes in various categories on a regular basis.
While they did have GREAT BBQ, it was their potato salad that shined the brightest light. Folks, their recipe won 7 WORLD CHAMPIONSHIPS!! In fact, it was their potato salad that prompted me to apply for employment there...I knew I could sell the hell out of it!!! Yes...it's THAT GOOD!
It's been a long time since I worked there, but I still remember how to make their potato salad. In fact, it's been a staple in our family for at least 2 decades now, and it's the MOST REQUESTED side at family get-togethers, even after all this time. I promise you...you make this once, and your life will change! Now, I know this recipe seems like it makes a lot (one batch serves up to 12 people), but trust me; you will be glad, because people will clamor for more!!
Red, Hot & Blue's Potato Salad
4 lbs unpeeled Red Bliss potatoes, washed (any type of "red" potato works fine, but Red Bliss is best)
4-5 large eggs, boiled, cooled and peeled
1/2 cup chopped green onions
1 1/4 cup mayonnaise (I recommend Hellmann's)
1 3/4 tsp celery seed (if all you have is celery salt, reduce to 1 1/2 tsp and omit the next ingredient entirely)
1 to 1 3/4 tsp salt (to taste)
DIRECTIONS
Using a large stock pot (at least 8qts) with a steamer insert, bring 4 cups water to a hard boil. Place the potatoes in the steamer basket and steam, covered, for about 45 minutes (until you can pierce easily with a fork). Remove from heat and allow to cool until comfortable to handle.
NOTE - you CAN boil them, but the texture won't be quite the same.
While the potatoes are steaming, chopped the eggs and green onions. In a large bowl, combine those with the other ingredients and mix well. Once the potatoes are cool enough to handle, roughly chop them into the bowl with your other ingredients, then use a scoop-and-fold method to mix well. Take your time...you don't want the potatoes to turn to mush.
NOTE - the beauty of this recipe is that it can easily be altered to accommodate a low-salt diet by simply eliminating adding any additional salt to the recipe (it won't be salt-free due to the mayonnaise).
PRO-COOKING-TIP - I know many out there have trouble working with boiled eggs. Peeling can be messy...getting that "green" ring around the yolks. So I'll address both of those issues...
1) Peeling issues - There's a trick to taking the nightmare out of peeling eggs. Pay attention to the DATE written on the egg carton. The fresher an egg, the harder it will be to peel. As an egg ages, a small air bubble develops between the shell and the inner membrane (that's why some boiled eggs look like they have a "dimple" at one end). You WANT that air bubble, because it will allow the shell to separate from the membrane much cleaner. So...you want to use eggs that are at LEAST 10 days old. Let a week pass from the date on the carton (if buying from a store - there's a roughly 3 day turnover from supplier to store, and that will compensate for the time). If using freshly laid eggs, set them aside to age 10 days (in the fridge, of course).
2) Green rings - that ring indicates that the egg has been overcooked. So, the easy solve for getting rid of that is timing. Start with cold water. Place your eggs in, then put on the stove at High heat. Once they start a HARD BOIL, reduce heat to medium. Wait 5 minutes, then remove from heat entirely. Immediately start rinsing them with cold water to stop the cooking process. Cool completely, then proceed with your favorite recipe. You'll never have the dreaded "green-ring" again!
I hope you all love this recipe as much as my family does!! ENJOY!!!
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