"Americans used to say where there's a will, there's a way. Nowadays, it's where there's a pill, there's a way out." - - Burnt Toast

Taters. . .

Everyone loves potatoes and they can be prepared in a number of delicious and satisfying styles, but here in the South at a bar-b-que you are more than likely to find potato salad.  I love potato salad.  I love to put lots of crunchy aromatics in the variety of versions that I like to prepare, but a few weeks ago I decided to ditch the mayonnaise (and scorn the Miracle Whip) in finding a new ways to prepare a common favorite.

During the recent heat wave we've been having, who wants gobs of emulsified egg yolk and oil sloshing around in the gut?

So here we go. . .

Red Bliss 'B' Potatoes in Vinaigette Piquant
2 Lbs. Red Bliss 'B' Potatoes, partially peeled
1 small white or red onion, medium dice
1/3 each red, yellow and green bell pepper, medium dice
1 stalk celery, medium dice
2 cloves garlic, minced
2 Tbsp. Olive Oil
2 Tbsp. Fish Sauce
1 1/2 Tbsp Worcestershire Sauce
1 1/2 Tbsp. Red Wine Vinegar
1/2 Tbsp Sugar or 1 Tbsp. Honey
Salt and Pepper
Bay Leaf
1 Sprig of Thyme

Peel the potatoes along their circumference and place them in cold water.  Add a healthy pinch of salt.

Add the bay leaf and thyme and bring to a boil.  Reduce the heat and simmer over medium heat until the potatoes have softened.  Check periodically with the tip of a sharp knife until they are tender, but do not overcook  Strain the water and allow the potatoes to cool in a colander.

While the potatoes are boiling, practice your knife skills on the onion, peppers and celery.  Combine these with the minced garlic and the liquid ingredients.  Let this mixture macerate until the potatoes are done.

Once the potatoes have cooled, place them in a sealed container with the vinaigrette and let marinate for several hours, turning the container often to evenly distribute the vinaigrette.

Should look something like this after a few hours.

Serve with your favorite grilled meat and don't forget to spoon a little of the flavorful marinade over your meat too.

Oh yeah, and fish sauce on potatoes?  Trust me folks.  I was once a professional and you ain't seen nothing yet!

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