Chef Nicky is an acclaimed food stylist for photography and video shoots. Contact: chefnicky@chefnicky.com

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The Racing Chef makes Potato Salad with Richard Childress

June 5, 2015

 

I have people contact me all the time looking for the recipes from the Racing Chef TV show I hosted on the SPEED network. Maybe I should post them all again??? It may save me a lot of time!

Mike (on my Facebook page) asked me if I had a potato salad recipe to share. Well Mike, here you go. This is one I made with Richard Childress. It is a pretty simple recipe and it is really good. You can alter it a little if you want. Just don't tell Richard! LOL

 

It is amazing for me when I look at how many food related situations I have been in throughout my career. Who gets to cook with Richard Childress??? I love it!

 

I also got to eat with Richard Childress and his crew at a giant crawfish boil. That was a great time as well. 

 

Let me tell you something you may or may not know. Race fans are very serious about what they eat when they tailgate, and they are very proud of their creations. If you think they all just eat easily prepared foods, you might want to think again. It is like little mini restaurants at a NASCAR track. I have eaten better food tailgating at a race than at several restaurants.

 

Okay, back to the recipe Mike. Here ya go... a video and the recipe:

 

 

Sour Cream Potato Salad with Richard Childress

 (Makes 12-16 Servings)

 

Ingredients:

 

5 #                                 Red Bliss Potatoes (Cut ¾ inch cube)

1 Cup                            Dukes Mayonnaise

6 Ounces                      Sour Cream

2 Ounces                      Smoked Cheddar Cheese

6 Strips                         Apple-wood Bacon (Cooked-Chopped)

2 Tablespoon               Onion (Minced)

2 Tablespoon               Celery (Minced)

Dash                              Dill (Fresh- Chopped)

To Taste                        Kosher Salt

To Taste                        Pepper

 

Procedure:

 

Cook the potatoes in lightly salted water until fork tender.

 

Drain the potatoes and cool.

 

Fold in the remaining ingredients.

 

Enjoy!

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