[CnD] copycat Thomas bbq potato salad
slumpkin at austin.rr.com
Sun Sep 4 01:50:51 CEST 2016
How much pickle juice should this be? Thanks.
From: Wayne Scott via Cookinginthedark [mailto:cookinginthedark at acbradio.org]
Sent: Saturday, September 03, 2016 4:52 PM
To: cookinginthedark at acbradio.org; Cooking-friends <cooking-friends at groups.io>; Santas-workshop <Santas-Workshop at groups.io>; Recipesbbshare <recipes2share at groups.io>
Cc: Wayne Scott <waynedscottjr at gmail.com>
Subject: [CnD] copycat Thomas bbq potato salad
Copycat Thomas BBQ Potato Salad
* 32 ounce package cubed frozen hash browns
* 4 eggs, chopped
* ½ cup diced onion
* ½ cup chopped sweet pickles
* 1 cup mayonnaise
* ? cup sweet pickle juice
* 1 heaping teaspoon mustard
* 1 teaspoon of salt
* ½ teaspoon of pepper
1. Place hash browns in large pot and add enough water to
to a boil over medium high heat. Once boiling, allow to cook for ten minutes, or until tender.
2. Drain potatoes and place in a large bowl. Mash all of this
up a bit
with a potato masher, but leave lumpy.
3. Place chopped sweet pickles and chopped onion into a
chopper, or small smoothie blender and pulse a few times until very fine, almost like a relish.
4. Place mayonaise, pickle juice, mustard, finely minced
onions, salt, and pepper in bowl with potatoes. Stir until well mixed. Stir in chopped eggs until incorporated. Cover and refrigerate several hours or until cold. Enjoy!
Recipe by Southern Plate at
"So don't worry about tomorrow, for tomorrow will bring its own worries.
Today's trouble is enough for today."
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