RECIPE: Barbecue Lodge Style Potato Salad. A LOT of people have asked about this. Its NOT the ingredients but the WAY it was cooked. I will share. It comes from Huey Ginn. He and Barney Kornegay had both worked at Wilburs Barbecue in Goldsboro before opening the Barbecue Lodge. Not sure if Huey created it but, Wilburs still serves it as do a few other restaurants across the South. Had some in Georgia once. The reason? Its CHEAP and easy. Start with small whole potatoes. Cheapest kind available. NOT Russet. The are for baking. They are too dry and mealy for potato salad. Here is the secret. Wash and Boil them IN THE SKINS in salted water. DO NOT PEEL! The flavor of the potato is just under the skin. When soft, the skins will slip off under cold running water. Mash with some finely chopped onion while still hot. Leave a few lumps. The heat from the potatoes will soften the onion. Mix in a little mayonnaise to get the right consistency. But, not TOO much. (They sometimes used salad dressing with a sprinkle of sugar when catering because it keeps longer.) But I prefer mayonnaise. YOUR choice. Chill in the refrigerator. THATS IT! All there is to it. NO peeling, NO special ingredients. NO recipe. But, it is SO good. :-> (BEST way to do mashed potatoes too. Leave out the onion and mayonnaise, add some butter and a big dollop of sour cream and mash. Season with salt and pepper to taste.)
Posted on: Thu, 28 Aug 2014 02:11:58 +0000
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