There is a good BBQ Joint in Dallas called Lockhart's BBQ. Great brisket -- the signature meat of Texas BBQ.
Like most BBQ joints here, one of the sides is potato salad. Most places do a basic Mayo based salad, but Lockhart's takes theirs up a notch. It is mayo based, but has a kick to it. I could not get a recipe, so I played around and came up with my own.
Lockhart's Potato Salad - caseydog style
3 pounds of red potatoes -- cut into roughly same sized cubes
1 red onion -- finely diced
4 stalks celery -- sliced
3 cloves minced garlic (more if you really like garlic)
1/2 pound bacon -- cut into 1/2 inch pieces
1-1/2 cups mayo
1/4 cup stone ground mustard
1 teaspoon cayenne pepper
1 teaspoon black pepper
Salt to taste
Hot sauce to taste (I used Frank's Red Hot, but Tabasco works, too)
Fry the bacon in a large skillet -- avoid crowding. Fry until brown, but not crunchy. You want a little bit of chew left. Move to paper towels to cool and drain.
Pour off excess bacon fat, and use the remaining fat to sweat the onion, celery and garlic just enough to bring out the sweetness, but not enough to make them too soft. Put aside.
Boil your cubed potatoes until fork tender. Drain thoroughly and allow to cool to room temperature.
Mix your mayo, mustard and spices in a large bowl, or the pot you used to boil the potatoes.
Add your cooled bacon, veggies and potatoes, and stir well. It is okay to be rough with the stirring, as a little bit of mashing is a good thing.
For best results, park your potato salad in the fridge overnight so all the flavors can get friendly. Potato salad is always better the day after you make it.
CD
Like most BBQ joints here, one of the sides is potato salad. Most places do a basic Mayo based salad, but Lockhart's takes theirs up a notch. It is mayo based, but has a kick to it. I could not get a recipe, so I played around and came up with my own.
Lockhart's Potato Salad - caseydog style
3 pounds of red potatoes -- cut into roughly same sized cubes
1 red onion -- finely diced
4 stalks celery -- sliced
3 cloves minced garlic (more if you really like garlic)
1/2 pound bacon -- cut into 1/2 inch pieces
1-1/2 cups mayo
1/4 cup stone ground mustard
1 teaspoon cayenne pepper
1 teaspoon black pepper
Salt to taste
Hot sauce to taste (I used Frank's Red Hot, but Tabasco works, too)
Fry the bacon in a large skillet -- avoid crowding. Fry until brown, but not crunchy. You want a little bit of chew left. Move to paper towels to cool and drain.
Pour off excess bacon fat, and use the remaining fat to sweat the onion, celery and garlic just enough to bring out the sweetness, but not enough to make them too soft. Put aside.
Boil your cubed potatoes until fork tender. Drain thoroughly and allow to cool to room temperature.
Mix your mayo, mustard and spices in a large bowl, or the pot you used to boil the potatoes.
Add your cooled bacon, veggies and potatoes, and stir well. It is okay to be rough with the stirring, as a little bit of mashing is a good thing.
For best results, park your potato salad in the fridge overnight so all the flavors can get friendly. Potato salad is always better the day after you make it.
CD
