CREOLE POTATO SALAD
This is one of the best potato salads I've ever had. My friend's mom made this at a party and she went through 2 whole batches!! The recipe comes from The Dinosaur BBQ Restaurant in Rochester, NY. **Note** The creole recipe in the ingredients section makes 2 1/2 cups, save the balance in a zip top bag in the freezer for future use.
Provided by Cookin in NJ
Categories Creole
Time 45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Hard-boil eggs, peel, chop and set aside.
- Cook Bacon, drain, crumble and set aside.
- Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily.
- Drain and cut the potatoes into 1 inch chunks.
- Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper.
- Make the dressing by whisking up the mayonnaise with the mustard and brown sugar.
- Pour over the potatoes and stir well.
- Taste for seasoning and add salt and creole seasoning if more is needed.
- Top with crumbled backin right before serving.
- Enjoy!
BBQ POTATO SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
- Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve.
- For the quick-pickled onion: Combine the red wine vinegar, honey, chile flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days.
- For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined.
- Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions.
CREOLE POTATO SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add potatoes to a large pot of cold water and season with salt. Bring to a boil, reduce to a simmer and cook until tender, 12 to 15 minutes. Drain well.
- Mix together the eggs, mustards, mayonnaise, pickle relish and some salt and pepper to taste in a large bowl. Add the drained potatoes and stir well to combine.
DINOSAUR BBQ CREOLE POTATO SALAD RECIPE - (4.1/5)
Provided by jodieg
Number Of Ingredients 26
Steps:
- 1 Hard-boil eggs, peel, chop and set aside. 2 Cook Bacon, drain, crumble and set aside. 3 Drop the potatoes in a pot of well salted boiling water and cook until a fork pierces their flesh easily. 4 Drain and cut the potatoes into 1 inch chunks. 5 Mix them together in a large bowl with the eggs, onions, celery, garlic, creole seasoning, salt and pepper. 6 Make the dressing by whisking up the mayonnaise with the mustard and brown sugar. 7 Pour over the potatoes and stir well. 8 Taste for seasoning and add salt and creole seasoning if more is needed. 9 Top with crumbled bacon right before serving.
MACARONI SALAD (DINOSAUR BBQ)
Make and share this Macaroni Salad (Dinosaur BBQ) recipe from Food.com.
Provided by iris5555
Categories Pasta Shells
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the pasta in rapidly boiled salted water until al dente.
- Drain pasta, then cool it under cold running water. Drain well.
- Place pasta in a large bowl and add tomatoes, celery and peppers.
- In a separate bowl, mix mayonnaise, mustard, garlic, sugar, salt and pepper.
- Stir dressing into pasta and mix until coated.
DINOSAUR BBQ MACARONI SALAD RECIPE - (5/5)
Provided by á-5264
Number Of Ingredients 10
Steps:
- Cook and drain pasta. Mix pasta and vegetables in large bowl. In small bowl, mix all other ingredients. Add dressing to noodles and vegetables. Chill and serve.
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