Robert Quarry’s Texas Potato Salad

This recipe is a winner.  When you have folks round for lunch you can present them with a great big bowl of pleasing looking and super tasty potatoes.  This dish is easy to prepare and lip-smackingly good.  Totally recommended.

I made this for my Pieathalon guests.  Taryn of Retro Food For Modern Times was in the UK from Melbourne and we had such a fab day.  She took such a lovely photo of our lunch, it reminds me how much fun we had together.  The potato salad is at the back, between the pickle pot and the celery man…

As I am a pickle fanatic there is never any shortage of pickle juice around here, and I think that is the key ingredient that makes this potato salad so unusually good.  I usually use Paul Newman’s BBQ sauce to give it an extra movie star edge.

This recipe is from Robert Quarry’s very own cookbook and I’m getting more and more interested in his recipes.

His  Baked Chicken a la Vera was very good, as was his  Yanks Cajun Meatloaf and I’ve got my eye on a baked bean recipe in there that involves BOURBON.  Yes!  Mind you, before I get too excited, I must remember that his Beer and Cheese Soup was an abomination!

The potato salad more than cancels that out though…

I usually use little new potatoes for my salad and I don’t peel them because I like the skins (not just because I am lazy)…  As I write this at 7.30am I am craving some of Robert’s Potato Salad.  Wish I had some in the fridge…

2 Responses to Robert Quarry’s Texas Potato Salad

  1. Hazel 11 Sep, 2018 at 4:59 pm #

    Hmm, not sure about the barbecue sauce but I’ll take your word for it and put it on the to-do list!

    I think Bourbon and baked beans would go well. I used to have a cookbook by Glynn Christian and I think it was him that suggested putting red wine in tinned baked beans which is also surprisingly good (but you do have to stop other family members adding sweet chilli sauce first…)

  2. Jenny 12 Sep, 2018 at 6:15 am #

    I promise you Hazel, it is GOOD!

    Yes! Red wine in baked beans sounds bloody brilliant. Co-incidentally I was reading Corinne Griffith’s “Eggs I Have Known” in bed last night and she suggests a recipe for Baked Beans in Red Wine which I have mentally highlighted. Beans, mustard, molasses, onion, brown sugar, salt pork, pepper and red wine. She says, “This is really the last word for buffets” served with green salad and cheese. I’m not sure that Brits would know what was going on if that was served at a buffet?

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