Potato Salad

Potato Salad

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Potato Salad
Potato salad can make a splash or be a dud at your next tailgate. A well made potato salad is creamy and smooth it’s never mushy, sloppy or swimming in mayonnaise.
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Place whole potatoes in large pot and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 20-25 minutes.
  2. Remove potatoes when a pairing knife inserts easily with no resistance. Let potatoes cool slightly, just enough to handle. At this point you can peel the potatoes if you wish or leave skins on. Using a serrated knife cut the potatoes into fork-size pieces. Place in a large bowl. While the potatoes are still warm, toss with vinegar, salt and pepper.
  3. Cover bowl with plastic wrap and place potatoes in the fridge for 30 minutes.
  4. Mix remains ingredients in a bowl large enough to include potatoes.
  5. Once potatoes have cooled, add to mixture and gently stir.
  6. Refrigerate for 6 hours or overnight. Taste, correct salt and pepper and serve chilled.

Grilled Striped Bass

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Grilled Striped Bass
Nothing says summer like striped bass on the grill and corn salad. Eastern Long Island offers great fishing and some of the best tomatoes and corn available. Unfortunately not all striped bass is created equal, make certain you source wild striped bass and not an impostor.
Prep Time 10 Minutes
Cook Time 10-14 Minutes
Passive Time 1-3 Hours marinate
Servings
People
Ingredients
Corn salad
Prep Time 10 Minutes
Cook Time 10-14 Minutes
Passive Time 1-3 Hours marinate
Servings
People
Ingredients
Corn salad
Instructions
Striped Bass
  1. Add all ingredients expect fish to a large sealable bag. Shake well.
  2. Add fish to marinate, place sealed bag in a large bow and put in fridge for at least an hour.
  3. Turn gas grill high(or hardwood charcoal grill). With cover on gas grill, let it heat up for 20 minutes. Using scraper, clean grill well.
  4. Remove fish from marinate, place skin side down on hot clean grill. Turn heat down to medium-high and cover with lid. After 10-12 minutes check fish. It should flake fairly easy.
  5. Using a large metal spatula, remove fish from grill. Leave skin on grill, it will charred and not very tasty.
  6. Serve.
Corn salad
  1. Grill corn on grill over med-high heat for 12-15 minutes. Turning once.
  2. Cut corn off cob once cool enough to handle. Place cut kernels in a large bowl
  3. Add red onion, cilantro, apple cider vinegar, lime juice, olive oil, cumin and salt and pepper. Mix well and serve.
  4. Can be made ahead and refrigerated, bring to room temperature prior to serving. Taste to check seasonings may need more salt or pepper.
  5. Add halved cherry tomatoes, serve.