Hattie Bs Potato Salad Recipes

HATTIE B'S POTATO SALAD RECIPE

Steps:

• Place potatoes and salt in a medium stock-pot over high heat, adding enough cold water to cover the potatoes plus four inches of "head space".
• Heat to a simmer (do not boil) and cook for 15-20 minutes or until potatoes are tender when pierced with the tip of a paring knife. Some potatoes may just begin to split.
• Carefully remove the cooked potatoes from the stove and strain. Place potatoes on a 1/2 sheet tray lined with parchment to cool - let them cool completely in the refrigerator. Overnight is best.
• Use a chef's knife to cut each potato into bite-size (1-inch) pieces and transfer cut potatoes into a mixing bowl.
• Arrange diced bacon in a cast iron skillet or over medium-low heat.
• Cook, stirring every few minutes, until bacon is crispy and deep golden brown but not burned, about 15 minutes.
• Remove bacon from skillet and carefully transfer to a cutting board and reserve bacon fat.
• Use a chef's knife to finely chop bacon until the size of bacon bits.
• Combine bacon, bacon fat and remaining ingredients in a mixing bowl. Whisk well to evenly incorporate all ingredients.
• Next, combine cooked, diced potatoes and potato salad dressing and mix well.
• Transfer prepared salad into a serving bowl. Cover with plastic wrap and place in refrigerator until ready to serve.
• Enjoy!

HATTIE B'S HOT CHICKEN

Steps:

• Dry-brine the chicken: In a bowl, toss the chicken pieces with 1 tablespoon kosher salt and 1 1/2 teaspoons black pepper; cover and refrigerate overnight or up to 24 hours.
• Make the dip and dredge: In a bowl, whisk together the milk, eggs and hot sauce. In a separate bowl, whisk together the flour and 2 teaspoons sea salt.
• Dredge the chicken in the flour mixture, then dip in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
• Heat the vegetable oil in a deep-fryer to 325 degrees F. Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let it drain on the rack.
• Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately; garnish with pickles.

CAULIFLOWER "POTATO" SALAD

Steps:

• Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
• Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.

MRS. ROCKEY'S SECRET POTATO SALAD

Steps:

• Boil the potatoes unpeeled. When they are just fork tender (not too soft!), peel and slice them (or, leave them unpeeled if you wish) while they are still fairly hot. Place them in a large mixing bowl and set aside, covered (so they'll stay warm while you make the dressing, etc.).
• In a small pan, bring the vinegar to the boiling point.
• In a mixing bowl, SLOWLY whisk the vinegar into the beaten eggs. Don't pour the hot vinegar in too fast or the eggs will scramble a bit.
• In a double boiler, over medium heat, pour in the egg-vinegar mix and whisk until the blend thickens some, then whisk in the butter and allow to cook for one minute.
• Next, stir in the cream (pre-warmed to about 100 degrees F.), TWO tablespoons of the parsley, the onion, and the seasonings.
• When the mix is well-blended, pour it over the sliced potatoes and carefully mix the dressing with the potatoes -- I use a big spatula for this.
• Allow to cool a bit and sprinkle remaining parsley over the top. Refrigerate and serve cold.

MRS. B'S TRADITIONAL HOMEMADE POTATO SALAD

Steps:

• Boil potatoes, drain and slice or quarter to liking.
• In a large mixing bowl, place potatoes and add grated onion.
• Add mayo, oil, milk, vinegar and toss over potatoes coating well.
• Salt and pepper to taste and refrigerate overnight.
• Arrange lettuce on serving platter and mound on the salad and serve!