Sharing Plate – Your Cooking Coach |

With all the cooking I have done lately, you would think I have made plenty of potato salads- I thought so as well – but when I really started thinking about it, I have never made a potato salad- ever! Whenever we grill for us, or company, I end up making roasted, grilled or some other kind of potato side dish- somehow potato salad does not come to mind. I never end up buying it either- not sure why… I do like it, especially at a barbecue, definitely with chicken or ribs and some beans- hmm… that is a delicious combination! I do love to go to a southern barbecue place and eat the potato salad there. We have a local place in Maplewood called Church’s Kitchen – they have really delicious grilled meats and yummy sides. Their potato salad is really good.

We were invited to a barbecue and guess what I decided to make – yup, a potato salad. I thought about it for a very long time- I wanted to make something different. I first thought of making an Italian style potato salad with olive oil as the dressing base instead of mayonnaise. I envisioned adding thyme and rosemary with maybe some olives or capers- that combination sounded really good to me. I also thought of making one with mayonnaise and pickled relish- since I love the combination of sweet and tangy- that sounded like it would be delicious as well. Last night while I was trying to go to sleep, I started thinking about the potato salad again- I really am always thinking about food… Anyway, I decided to use lots of green herbs in it, including, cilantro, dill and chives. Cilantro is my favorite herb and I am always looking to add it to everything I make. Dill is a recent addition to my repertoire- I love the earthy flavor; and chives are growing like crazy in my backyard- so that was an easy pick! I wanted to make the dressing tangy and spicy and thought of the sriracha sauce. I envisioned about a cup of mayo with the hot sauce, lemon juice and salt. I had green onions in the fridge and of course some eggs. That is how the recipe came about- once I put it together I was very happy with it. It was creamy with a nice crunch from the green onions and fresh herbs. The sriracha sauce added just the right amount of heat while the tanginess from the lemon juice balanced the flavors off really well.

Well, the potato salad was a big hit. It went really well with the burgers and the hot dogs and most of all everyone was happy!

• 2 pounds red skin potatoes
• 2-3 large eggs

• 1 cup mayonnaise
• 2 tablespoons sriracha sauce
• Juice of one lemon
• 2 teaspoons salt

• 1 cup cilantro, chopped
• ½ cup dill, chopped
• ¼ cup chives, chopped
• 5 green onions, chopped

In a large and deep saucepan, add the potatoes and water. Bring to a boil and simmer for 15-20 minutes, or till the potatoes are fork tender. Peel and cool; cut into half inch pieces.
In a small pan, add the eggs and water. Bring to a boil. Cover and turn the heat off. Let the eggs sit for 10 minutes. Take out of water, let cool and cut into half inch pieces.
In a large bowl, add the mayonnaise, sriracha sauce, lemon juice and salt. Mix well and add the chopped cilantro, dill, chives and green onions. Mix well and add the potatoes and eggs. Mix well and check for seasonings.