Best Aunt Tcs Potato Salad Recipes

Sweet Potato Fries with Aunt TC's Secret Sauces image

Provided by Kardea Brown

Categories side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 21

2 pounds sweet potatoes, peeled and cut into 1/4-inch-thick sticks
2 tablespoons firmly packed brown sugar
1 tablespoon granulated garlic
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Peanut or vegetable oil, for frying
3/4 cup cornstarch
3/4 cup seltzer water
1/2 cup Carolina mustard barbecue sauce
3 tablespoons mayonnaise
1 teaspoon Miss Brown's House Seasoning, recipe follows
1/3 cup ketchup
1/3 cup mayonnaise
2 tablespoons Miss Brown's House seasoning, recipe follows
2 teaspoons hot sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons sweet paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Steps:

For the sweet potato fries: Soak the potatoes in cold water 30 minutes. Dry on paper towels.
Stir together the brown sugar, garlic, paprika, salt and pepper in a small bowl.
For the creamy barbecue sauce: Stir together the barbecue sauce, mayonnaise and House Seasoning in a bowl.
For the spicy sauce: Stir together the ketchup, mayonnaise, House Seasoning and hot sauce in a separate bowl.
For the sweet potato fries: Pour the oil to a depth of 3 inches in a Dutch oven. Heat the oil to 325 degrees F. Line wire racks with paper towels.
Stir together the cornstarch and seltzer water in a medium bowl. Dip the sweet potatoes in the cornstarch mixture in batches until coated. (The coating will be thin. Stir the cornstarch mixture after each batch.) Fry the sweet potatoes, in batches, until they float to the top, 1 to 2 minutes. (The sweet potatoes won't brown yet.) Remove to lined wire racks to drain.
Increase the oil temperature to 350 degrees F.
Fry the potatoes a second time, in batches, until browned and crispy, 4 to 5 minutes. Remove to the lined racks to drain. Sprinkle immediately with the brown sugar seasoning. Serve right away with the sauces.
Stir together the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

Loaded Baked Potato Salad image

Provided by Food Network

Time 3h5m

Yield 6 to 8 servings (about 8 cups)

Number Of Ingredients 9

6 small russet potatoes (about 3 pounds)
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
8 slices bacon
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
6 ounces sharp Cheddar, cut into 1/3-inch cubes (about the size of a pea)
2 scallions, thinly sliced, white and green parts separated

Steps:

Position 2 racks in the center of the oven, and preheat to 375 degrees F. Thoroughly wash and dry the potatoes, then prick each all over 8 to 10 times with a fork. Rub the butter evenly on the potatoes, and sprinkle liberally with salt and pepper. Place the potatoes on a baking sheet with at least 1 inch of space between them.
Put the bacon in a single layer on a rimmed baking sheet lined with parchment paper.
Place both baking sheets in the oven, the bacon below the potatoes. Cook the bacon, flipping halfway through, until golden brown and crispy, 18 to 20 minutes; transfer to a paper-towel-lined plate, let cool and then crumble. Bake the potatoes, flipping halfway through, until the skin is crispy and a small knife inserted in the center goes in and out without any resistance, 45 to 50 minutes. Transfer the potatoes to a cutting board and let cool completely, about 2 hours; quarter each cooled potato lengthwise, then cut into 1-inch pieces.
Whisk together the sour cream, mayonnaise, apple cider vinegar, 2 tablespoons water and 1 teaspoon each salt and pepper in a large bowl. Add the potatoes, bacon, Cheddar and white parts of the scallions, and gently stir to combine. Season with additional salt and pepper if needed.
Serve immediately, or refrigerate until ready to serve. Garnish with the scallion greens right before serving.