SMASHED POTATO SALAD

SMASHED POTATO SALAD.

I had some friends over and as usual I was talking about food. One of my friends said "I hate potato salad, I don't like eating potatoes with mayo". Well, I took that as a challenge.

So here is my recipe for potato salad that makes the mayo go away.

Don't get me wrong you have to use mayo or it's not potato salad, but changing just a couple of steps, makes it look more like mashed or smashed potatoes that tastes like potato salad.

If I do say so myself, this came out great!

This recipe works well with Idaho or White potatoes.
Peel and cut 4 or 5 medium sized  potatoes into about 8 pieces each. 
Boil potatoes until they are fork tender, cover and let sit for 10 minutes.
Drain and allow to cool for 30 minutes.

Boil three eggs . After cooling, shred into small pieces.
Finely cut or chop: 1 - stalk of celery, 1/2 medium yellow onion.
Use 3 heaping tablespoons of your preferred real mayonnaise. I like Hellman's.
Add 1 large tablespoon of yellow mustard. I prefer French's.
Optional: Add 1 tablespoon of sweet relish. I like Mt. Olive.
In a container that can be covered, mix all of your ingredients together.
The more you mix the more like mashed or smashed potatoes it becomes.
A little black pepper, give it one more mix, cover and refrigerate for at least 1 hour.

As good as this tastes the first day, the next day will be even better!
ENJOY!

BETTER THAN GRILLED RIBS

BETTER THAN GRILLED RIBS.

That's right, I said it! Better than grilled ribs. Prove me wrong, try this recipe.

As in anything preparation is the key. Do not use frozen ribs for this recipe.
You can use baby back, spare , or country style ribs.
Your biggest consideration is what size pan will fit your oven.
A large baking sheet works best.
To remove the membrane from back of ribs, just lift with a paring knife and peel off.

Select your ribs, 1 slab of spare ribs should help your measure of the other cuts.
Note: There is a fine membrane that covers the back(bony side) of ribs. Remove. 
1 Yellow Onion
1 Green Bell Pepper (OK to add other colors of peppers as well)
2 Tbsp. Lowery's Seasoning Salt
1 Tbsp. Lowery's Garlic Salt
1 Tsp.  McCormick's Black Pepper
1 Bottle of your favorite sauce. I like Kraft Honey Hickory Smoke.

Preheat oven to 350 F. Remove membrane from back of ribs.
Use wide heavy duty aluminum foil to completely wrap ribs.
Spread evenly on both sides, all of your seasonings, but do not add BBQ sauce.
Bake for 1 hour, then remove and brush BBQ sauce on both sides.

Replace aluminum foil and bake for 45 minutes more.

Remove top of foil, add more sauce,and bake uncovered for 15 

Minutes. If desired brush on more sauce and serve with your favorite side.

I suggest home made potato salad, southern style, or dirty rice.

Suggestions: If you have a large enough pan with a rack this works best but is not necessary. Experiment. Try your own variations of this recipe. Try different sauces, add brown sugar, more garlic, honey, there is on limit to your own creativity.
I have given you the basics.
Now carry on!