by Chef Dief
Willie Harp and I bought Westside Barbecue to try to save the business. We had plans to give it to Willie’s brother but, when that didn’t work out, we kept it. It was a good run for about eight years; unfortunately, the building burned down. We lost 55 years of tools used to make the recipes. The recipes did not have many measurements on them, it was more like two heaping kitchen spoonfuls, 1 1/2 cups of the silver cup which we lost in the fire, and the only recipe I have is for the potato salad … the large batch for the restaurant for the week.
After many breakdowns of the recipe, I have finally gotten the potato salad as close as possible to the original.
5 to 6 large red potatoes – boiled
4 hard boiled eggs
1/2 a squeeze bottle of Blue Plate Mayo
1 tbls. yellow mustard
1 capful of apple cider vinegar
3 tbls. sweet relish
1 tbls. black pepper
1 tbls. salt
Boil the potatoes, then add cold water, and while warm, hand mash the potatoes and remove the skin at the same time. Then, place potatoes in a mixing bowl. In another bowl, mash the hard boiled eggs with a measure or fork; add mayo, mustard, vinegar, relish, and seasoning, and blend into a uniform mixture. Add the mixture to the potatoes and mix all with a fork until well blended. Put in the refrigerator and serve when cold. Goes well with barbecue, baked beans and a small soft drink (you know the one!).