Finney
Master Chef
Franny's Potato Salad
Grill over Indirect/Medium heat
6 chicken drumsticks
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
4 large russet potatoes, each about 12 ounces, cut into quarters
6 eggs, hard boiled and roughly chopped
1 cup mayonnaise
1/2 cup drained, pitted black olives, finely chopped
1/2 cup finely chopped yellow onion
1/3 cup drained dill relish
1/3 cup drained sweet pickle relish
1/4 cup drained pimentos, finely chopped
3 tablespoons finely chopped fresh chives
Lightly brush or spray the drumsticks with oil and season with salt and pepper to taste. Grill over Indirect Medium heat until the meat is no longer pink at the bone, 40 to 50 minutes.
Meanwhile, prepare the potatoes: In a large saucepan, add the potatoes, cover with water by 1 inch, and add 1 tablespoon of salt. Cover the saucepan with a lid. Bring to a boil over high heat, and then reduce the heat and simmer, with the lid off, until the potatoes are very tender, about 25 minutes. Drain in a colander and let cool.
When cool enough to handle, pull the skin off the chicken drumsticks and discard. Pull the meat apart into shreds or roughly chop it. Add the chicken to a large mixing bowl. Peel the skin off the potatoes and discard. Roughly chop the potatoes and add them to the mixing bowl. Add the remaining ingredients, including salt and pepper to taste. If not serving right away, cover the salad with plastic wrap and keep cool in the refrigerator.
Makes about 10 cups
Grill over Indirect/Medium heat
6 chicken drumsticks
Extra virgin olive oil
Kosher salt
Freshly ground black pepper
4 large russet potatoes, each about 12 ounces, cut into quarters
6 eggs, hard boiled and roughly chopped
1 cup mayonnaise
1/2 cup drained, pitted black olives, finely chopped
1/2 cup finely chopped yellow onion
1/3 cup drained dill relish
1/3 cup drained sweet pickle relish
1/4 cup drained pimentos, finely chopped
3 tablespoons finely chopped fresh chives
Lightly brush or spray the drumsticks with oil and season with salt and pepper to taste. Grill over Indirect Medium heat until the meat is no longer pink at the bone, 40 to 50 minutes.
Meanwhile, prepare the potatoes: In a large saucepan, add the potatoes, cover with water by 1 inch, and add 1 tablespoon of salt. Cover the saucepan with a lid. Bring to a boil over high heat, and then reduce the heat and simmer, with the lid off, until the potatoes are very tender, about 25 minutes. Drain in a colander and let cool.
When cool enough to handle, pull the skin off the chicken drumsticks and discard. Pull the meat apart into shreds or roughly chop it. Add the chicken to a large mixing bowl. Peel the skin off the potatoes and discard. Roughly chop the potatoes and add them to the mixing bowl. Add the remaining ingredients, including salt and pepper to taste. If not serving right away, cover the salad with plastic wrap and keep cool in the refrigerator.
Makes about 10 cups
