I'm making some to take to a pot luck 4th of July barbecue tomorrow (I don't want to show up the host or I'd just smoke a brisket or a pork loin or something). I'm taking pictures along the way, and we'll see how it turns out. I have the onions marinating right now, the rest of it will come later.
Alrighty, I finally got around to making this. It was an interesting experience. I think I boiled the potatoes a little bit too long, because when I mixed everything together the consistency got a little bit closer to mashed potatoes, but oh well. It still tastes great. Oh, and I doubled the recipe, that's why I have two onions to start out with.
First things first, I got a couple of white onions:
And then I diced them up pretty darn fine. It wasn't very fun and my eyes watered a lot, but it was worth it:
Then I placed them in a tupperware, covered them with dill pickle juice, and let that marinate in the fridge over night:
This morning I boiled the potatoes, skin on. When they were done, I peeled them by hand (no tool needed, the skin slipped right off), and this is what they looked like (only two shown, I had 8 all together):
Then I chopped them up and threw them in a bowl:
A couple more potatoes joined them in the bowl (I only made half the batch at the time), and then I added the celery seed, salt, and pepper and mixed that all up:
When that was mixed up, I added about half of the marinated onions to the bowl:
And then stirred that all together:
Then I grabbed my vinaigrette dressing and salt lick barbecue sauce (I bought the spicy kind because it was all they had at my local HEB):
And I poured 1/3rd of a cup of each on top of the potatoes:
Then I mixed everything together and this is what I had:
Like I said, I think I cooked the potatoes a little too long, since all that mixing turned them into close to a mashed potato consitency, but it's still a potato salad. I left out the mayo, because the taste test said that it didn't need anything else. And as far as taste goes, it's great. The celery seed and marinated onions are what really give it that distinctive flavor. And I actually really like the little kick from the spicy barbecue sauce as compared to the normal sauce. All in all, it's pretty darn close to the real thing, and very tasty. I'll be making this in the future.
The original chef over there was Hisako Roberts. She made use of anything in the kitchen, such as peach juice from the peaches for cobbler, and hence, the use of the pickle juice. Nothing got thrown out if it was useful.
I remember the days when they only were open on the weekend, and Family Style was cheap. We'd leave bloated, drunk, and satiated.