top of page

Summer Potato, Egg & Bacon Salad...

It has been ridiculously hot in Texas! How hot? Hot enough for a lady to bake cookies on the hood of her car, that HOT! This cold potato salad paired with a sweet & spicy grilled chicken thigh hits all the right spots! Here is what you'll need;

2lbs Potatoes

1 Cup Mayonnaise

1/4 Cup Buttermilk

1 Tablespoon Dijon Mustard

1 Teaspoon Whole Grain Mustard (Optional)

2 Tablespoons Chopped Fresh Dill

1/2 Cup Chopped Celery

1 Green (Spring) Onion - Chopped

2 Cooked Eggs - Peeled & Chopped

Chopped Fried Bacon (Optional)

Quartered Chicken Thighs - Seasoned with Salt, Pepper, Garlic and Onion Powder

BBQ Sauce

Salt & Black Pepper

Salt and cook potatoes with a little salt for 10 - 15 minutes until cooked but firm.

In a bowl mix mayonnaise, buttermilk, mustard, salt and pepper.

When the potatoes have cooled down, cut into 2 of 4 pieces depending on the size and add remaining ingredients into the mayonnaise mix.

Gently mix until coated then place in the refrigerator to cool.

While the salad cools, pre-heat oven to 350F and heat up your griddle pan on the stove top. Place pre-seasoned chicken skin side down first to sear for 3 minutes. Then turn over and sear the other side as well.

Glaze chicken thigh with BBQ sauce and carefully transfer griddle to the oven and allow to cook for 7 - 10 minutes to cook through.

If you do not own a griddle pan, you can sear your chicken off in a frying pan or skillet then transfer it into an oven tray to finish cooking.

*This BBQ sauce is the most delicious sweet & spicy BBQ sauce I've ever cooked with*

Serve with chicken and enjoy a delicious cold, sweet and slightly spicy summer lunch or dinner.

66 views0 comments

Recent Posts

See All
bottom of page