Fire Day Friday: Changes and Potato Salad

I’m excited to announce a few changes here on Fire Day Friday!

First and foremost, I will be joined by Jenn of Jenn’s Food Journey and we will be alternating Fridays. Not only is Jenn a talented and energetic food blogger, she rocks the grill. Too many people think the grill is a man’s domain. That is crap and people like Jenn, Robyn (Grill Grrrl), and Danielle (DivaQ) are proving that day in and day out. Plus, her boyfriend’s name is Chris (not me) so she has got good taste 🙂

Secondly, while this weekly post will still be mostly about live fire (grill, smoke, fire roast, etc) cooking, Jenn and I have decided to not limit our posts to ONLY live fire cooking or sides.

This past weekend I was craving some old fashioned, traditional BBQ. I even ignored our two Big Green Eggs and brought out my old offset smoker.

I went with the basics. Smoked chicken, BBQ beans and potato salad. While my favorite potato salad is a spicy and warm jalapeno potato salad with feta cheese and black olives (odd I know but **** it rocks), I wanted a “normal” southern potato salad for this meal.

Southern Potato Salad
Source: NibbleMeThis

2 lb red potatoes
1 cup mayonnaise
3 hard boiled eggs finely diced
1/2 cup onion finely diced
2 tablespoons sweet gherkins finely chopped
2 tablespoons sweet pickled jalapenos, finely diced
2 tablespoons green bell pepper, finely diced
1 1/2 tablespoon stone ground mustard (I like Inglehoffers)
1 1/2 tablespoons French’s yellow mustard
2 tablespoon cilantro, finely chopped
2 teaspoons turbinado sugar
1 teaspoon ground celery seed
1 tablespoon BBQ Rub (commercial brand or your home made stuff)
salt and pepper to taste

Leave the skins on the potatoes but cut them into 1/2″ sized pieces. Boil the potatoes in salted water just until fork tender. Drain in a colander and then rinse them with COLD water to stop the cooking process.

Place them in a large mixing bowl and then add the eggs, onion, pickles and peppers.

In another bowl, mix together the mustards, mayo, cilantro, sugar, celery seed, and BBQ rub. For the BBQ rub I used Dead End BBQ’s Chicken Rub this time. But you could use any other brand, your own, or even some Old Bay Seasoning.

Pour the mayo-mustard mixture over the potato mixture and GENTLY toss together to mix.

Season with salt and pepper to your taste.

Refrigerate for at least 2 hours before serving.


YAY! I’m so excited about co-hosting with you Chris!! The potato salad sounds amazing! And look at that plate…er…I mean styrofoam plate…Delicious!!