Bennys Potato Salad Recipes

Steps:

• For the potatoes: Fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. Drain and let cool slightly, then cut into halves or quarters depending on the size
• Preheat a grill to medium high.
• Drizzle the potatoes and red pepper strips with olive oil and season with salt and pepper. Transfer to the grill and cook until charred and cooked through, 8 to 10 minutes (see Cook's Note). Chop the peppers once cool enough to handle.
• For the steak: Season the steaks on all side by drizzling with olive oil, then sprinkling on salt and a few grinds of pepper. Place the thyme on the grill and immediately place the steaks over the top. Cook on one side for about 4 minutes, then flip, discarding the thyme, and grill for another 3 minutes. Remove the steaks from the grill and gently tent with aluminum foil for 10 minutes.
• For the dressing: In a small bowl, whisk the mustard, vinegar, olive oil and sugar until the sugar granules dissipate into the dressing. Add the scallions and stir.
• Cut the meat off the bone and chop the steak into bite-size pieces. Toss them in a large bowl along with the potatoes and peppers. Mix, then drizzle over the dressing and toss. Serve warm or at room temperature.

Steps:

• Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl.
• Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes.
• Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended.
• Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook for about 5 minutes, until tender but not mushy. Drain in a colander, and run under cold water to cool. Set aside.
• In a large serving bowl, Stir together the eggs, green olives, dill and sweet pickle relishes, green onion, mayonnaise, yellow and brown mustards, and wine vinegar. Season with garlic powder, black pepper, white pepper, salt, celery seed, dill seed, and dill. Mix well, and stir in potatoes until coated. Chill for at least 2 hours to allow the flavors to blend.