Recipe Database
Chef and the Fat Man Blackened Potato Salad version 2
Chef and the Fat Man Blackened Potato Salad version 2
Ingredients
1/4 c plus 1 tsp kosher salt
5 lbs red potatoes, peeled and cut into quarters
1/2 c stone-ground cornmeal
1/4 c dried oregano
1/4 c Chef and the Fatman's Zesty Love Rub
1 Tbs peanut oil, canola oil
4 Tbs 1/2 stick unsalted butter
1 1/2 c top-quality mayonnaise, such as Duke’s or Hellmann’s
1 c plain yogurt
1/2 c finely chopped green onion
1/2 c chopped cilantro (optional)

Instructions
MikeNote-- you can also do this on a Porcelain Coated Cooking Grid available at Big Green Egg locations. If you use a Cooking grid, omit the butter addition.

1. fill an 8 quart stockpot with water, add 1/4 cup salt, and bring to a boil over high heat. Add the potatoes and cook until just fork-tender, about 9 minutes.
2. Mix the paprika cornmeal oregano, Love Rub, the remaining 1 tsp salt, thoroughly together in a large bowl.
3. Drain the potatoes and let cool completely. Toss half the potatoes in the bowl until they are coated evenly and well with the spice mixture. Transfer to a coarse-gauged strainer or colander and shake off any excess spice mixture. Place in a second large bowl. Repeat with the remaining potatoes and reserve. Discard any excess spice mixture and wipe the first bowl clean.
4. Crank up the Big Green Egg to 450-500 degrees, put the pan on the Egg to preheat a bit (7-8 minutes). Pour 1 1/2 tsp oil into a 12-inch cast-iron skillet or large sauté pan and tilt the pan to coat the bottom thinly and evenly. When the oil begins to smoke, add half the potatoes and cook, shaking the pan frequently about 3 minutes. Add 2 Tbs butter and cook for 4 minutes more continuing to shake the pan, until the potatoes are blackened. Transfer to the clean bowl. With a metal spatula scrape up any bits of char and blackened spice that cling to the pan and discard. Add the remaining 1 1/2 tsp oil and tilt the pan to coat the bottom evenly. Add the remaining potatoes and repeat until blackened, then transfer to the bowl.
5. Add the mayonnaise, yogurt green onion and cilantro, I desired, to the blackened potatoes and toss until the potatoes are evenly coated, about 1 minute.
6. Serve immediately, with grilled hamburgers and hot dogs, or refrigerate or up to two days.
7. When serving leftovers that have been refrigerated, bring to room temperature before serving.

Notes
These recipes were performed at the Georgia Barbecue Classic in Cartersville, GA on June 6 2009. With Chef Fred running the menu, Kevin Jenkins running the microphone, and Mike Stock running the Eggs. We also love to notice Linda G. running the clock and Karen J. running the boards. We were in Bobby Q's area and supporting team Bobby Q from Big Green Egg headquarters in Tucker.