Aaron Mccargo Jrs Classic Potato Salad Recipes

Steps:

• Bring a large pot of water to a boil.
• Add the potatoes and cook until tender, about 15 minutes.
• Drain the potatoes and spread out on a sheet pan to cool.
• Meanwhile, bring a separate pot of water to a boil.
• Carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely.
• Peel the eggs under cold running water, then roughly chop.
• In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, salt, pepper, and the mayonnaise.
• Fold in the potatoes, eggs, and scallions.
• Adjust the seasoning to taste.

Steps:

• Put the eggs in a saucepan, with water to cover, and add a pinch of salt. Cover and bring to a boil over medium heat. Remove the saucepan from the heat and allow it to sit for 10 minutes. Remove the eggs from the water and shock in an ice bath until cool. Peel and chop the eggs on a cutting board and put into a medium bowl. Set aside.
• Add the potatoes to a medium pan and cover with water. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
• In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley. Add eggs and cooled potatoes. Toss together and add black pepper, to taste.

Steps:

• With hands crush each bag of chips separately into a shallow dish. In another shallow dish, add 1 cup of flour and in another shallow dish; beat 3 eggs. Dredge chicken strips in flour, then egg and finally into the crushed tortillas. Dredge half the chicken in the spicy chips and the other half into the blue corn chips. Transfer to plate. Sprinkle with Big Daddy seasoning.
• In a large skillet over medium-high heat, add oil. Add chicken strips 1 at a time and pan- fry until golden and cooked through, about 3 minutes on each side. Remove from pan onto a plate and reserve.
• In a large bowl, toss together lettuce, field greens, beans, plum tomatoes, Cheddar, avocados, jalapenos and fresh cilantro. Top with cooked chicken and peppercorn dressing.
• In a large bowl, mix ingredients together.

Steps:

• Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool.
• In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.

Steps:

• Preheat the grill to medium.
• In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.
• In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.
• Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.