Ever been invited to a cookout and wondered what to bring? Look no further. I have a potato salad recipe guaranteed to blow your mind, and a chocolate cake recipe that is always a crowd pleaser. And, if you are wondering what kind of wine to serve at a cookout, check this out.
I was at a cookout in Houston 10 years ago and my friend Robbie brought this potato salad. I usually don’t get excited about potato salad. After all, it is generally just mayo and potatoes. But this one was different. It had some interesting spices and great texture. Thanks again, Robbie!
Kent Family Potato Salad
Ingredients
- 5-6 large Russet baking potatoes
- Large (30 oz) jar of mayo
- Small jar (6 oz) of yellow mustard
- Small jar of sweet pickles
- 1 bunch green onions
- 4-5 large eggs
- Salt and pepper
- Dill (dry or fresh)
- Red pepper
Peel the potatoes and cut into 1-inch cubes.
Place potatoes in a pot with cold water and 1/2 tsp salt. Boil (covered) until done. (About 20 minutes or until the potatoes are easily penetrated with a fork.)
While potatoes are cooking:
- Boil eggs in a separate pan.
- Finely chop pickles for about 1/2 cup (keep reserved pickle juice).
- Chop up five green onions (including the scallion bulbs).
Once potatoes are done, drain them and place in a large serving bowl. Add a generous amount of mayo, enough to hold the potatoes together, but not so much that they are swimming in it. (I use about five heaping tablespoons.)
Add in about 1 and 1/2 tablespoons of mustard (enough to turn the mixture slightly yellowish). Add salt and pepper (to taste) and the pickles and chopped green onions.
Stir well, mashing up some of the potatoes until you have a mix of whole cubes and some mash. Peel and chop eggs, and stir them in with a big splash of the pickle juice. Add about a teaspoon of chopped dill. Sprinkle with red pepper.
Now, stir, taste and add in a little more of whatever you think it needs. (Serves 12-15.)
I like to make this potato salad a day ahead so that all the flavors have a chance to meld together. Yum!
Aunt Barbara’s Texas Sheet Cake
My Aunt Barbara doesn’t live in Texas, but her Texas sheet cake recipe is killer anyway. Unfortunately, I spaced when making the sheet cake and didn’t take a lot of photos. Apologies.
Ingredients for cake:
- 1 stick butter (salted)
- 4 heaping tablespoons of cocoa
- 1/2 cup Crisco
- 1 cup water
- Dash cinnamon (optional)
- Dash espresso powder (optional)
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 cups flour
- 2 cups sugar
Preheat oven to 325.
In a large mixing bowl, beat eggs, vanilla, buttermilk and baking soda. Add in flour and sugar. (I like to throw in a dash of espresso here. It brings out the cocoa flavor. I also like a little cinnamon. Neither is in the original recipe, so it’s up to you.) Mix well.
Combine butter, cocoa, Crisco and water in a pan and bring to a boil. Add to dry ingredients. Beat until smooth. (No lumps!)
Pour this mixture into a lightly greased 9″ x 13″ pan and bake for 40 minutes at 325.
Ingredients for frosting (not sure why this is the only picture I took…maybe its because I love this frosting):
- 1 stick butter
- 1 heaping tablespoon of cocoa
- Dash of espresso
- 1/3 cup milk
- 1 lb box of powdered sugar (I usually use a bit less by removing about 4 tablespoons but it depends on how sweet you want the frosting to be)
- Dash of salt
- 1 and 1/2 cups toasted walnuts
Place the walnuts on a cookie sheet and bake in the oven for 3-5 minutes. (You can toast the nuts while the cake is baking.)
Combine butter, cocoa and milk in a pan and bring to a boil. Put the powdered sugar in a medium mixing bowl. Pour the boiling butter/milk/cocoa mixture on top. Stir until smooth. Fold in walnuts.
As soon as you remove the cake from the oven, pour the frosting on top. Let it cool for at least 15 minutes, then dig in. I like my Texas sheet cake with a little ice cream on the side. It’s a slice of heaven!
(You can make this cake a couple of hours ahead of time.)