I've already bragged about Southern Illinois BBQ Sandwiches so I won't go into detail about how we used some of the leftover pork roast from Saturday night. Just hit this link and read all about this glorious use of thinly sliced pork, fried until crisp and layered on a soft bun along with BBQ sauce and mustardy slaw aka "chow"...or not since I've just spilled the beans about it anyway.
I will talk about the potato salad served beside the sandwich because it's something worthy of sharing. What it really proves is that potatoes marry well with darn near anything and this creation is a prime example.
I simply roasted some mini potatoes in a very hot oven for 15 minutes, drizzled them with a little oil and sprinkled 'em with coarse salt, then cooled them quickly on a sheet pan in the freezer while I whipped up the remaining ingredients. Chopped sweet onion, chopped assorted mini sweet peppers, sun dried tomatoes and a mix of mayonnaise and sour cream darn near complete the salad. A few dashes of Louisianna Hot Sauce, pepper, Italian seasoning and a little dried basil complete the picture. I love mixing some sour cream into my potato salads because not only does it cut the calories a trifle, it also makes for a creamier consistency with a slightly tart flavor. Add dried herbs or fresh ones if you're that lucky and you'll add a whole new dimension.
It was all good - creamy, tasty morsels of 'taters touched with a little spice. MMM. Crumbled crispy salty bacon would have been the perfect garnish. Did I do that ...NO. Big Guy mentioned it after his second helping and darn it all - what a good idea. Now I'll have to make it again.
Next time I'll write down the quantities so I can give you the recipe, OK. Meanwhile, here's a sample of other spud salads you'll find on this site.
Two year's ago - Liver with Onions and Bacon
Three year's ago - Carbonnade a la Flamande