The Racing Chef makes Potato Salad with Richard Childress
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)
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
Cook the potatoes in lightly salted water until fork tender.
Drain the potatoes and cool.
Fold in the remaining ingredients.