Barbecue Journey with Dan ‘The Man’

Are you ready for a simple dish that is perfect for your next picnic or dinner party? Just about every dinner party or barbecue I've been to includes some form of potato or macaroni salad.

And they are all decent and good. Most, however, use a healthy dose of mayonnaise and, therefore, they all taste basically the same -- creamy with a heavy kick of mayo.

What sets Dr. BBQ's German potato salad from the "NFL Gameday Cookbook" apart from the rest is that it uses no mayonnaise. Instead, he opts to develop the flavors of the ingredients themselves in the dressing.

This recipe will surely please the masses and make for a great next-day lunch side. It can be served warm or cold and is probably even better the next day, as the flavors blend.

I give this an 8 out of 10.

Big Chuck Tries It

Here's what you need:

4 pounds russet potatoes
8 ounces bacon
1/2 cup flour
1 1/2 cups water
1 cup cider vinegar
1/2 cup sugar
1 tsp salt
1/4 tsp pepper
3/4 cup chopped green onions
3/4 cup chopped celery
1/4 cup chopped parsley

1
Cook Potatoes
Boil potatoes for 8-15 minutes, until soft and tender. When finished, let cool completely and remove skin. Then, dice potatoes.
2
Cook Bacon
In a large skillet, fry bacon over medium-high heat until crisp. Remove with slotted spoon to paper towel to drain.
3
Make Dressing
Turn heat in skillet down to medium. Add flour to bacon drippings and whisk. Then, while continuously whisking, add cider, water, sugar, pepper, salt. Whisk until dressing is thick and creamy.
4
Combine Ingredients
Add potatoes, bacon, green onions and celery to skillet. Toss to coat with dressing. Cook for about 3 minutes to ensure potatoes are warm.
TSM
TSM
5
Plate
Use as a side and serve with a nice grilled steak. Sprinkle on some of the chopped parsley.
TSM
TSM

Source: Barbecue Journey with Dan ‘The Man’ — German Potato Salad

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