Aaron Mccargo Jrs Classic Potato Salad Recipes

HOLIDAY BLISS POTATO SALAD

Steps:

• Put the eggs in a saucepan, with water to cover, and add a pinch of salt. Cover and bring to a boil over medium heat. Remove the saucepan from the heat and allow it to sit for 10 minutes. Remove the eggs from the water and shock in an ice bath until cool. Peel and chop the eggs on a cutting board and put into a medium bowl. Set aside.
• Add the potatoes to a medium pan and cover with water. Bring to a boil over medium heat and cook the potatoes until fork tender, about 10 to 15 minutes Drain and cool the potatoes on a sheet tray.
• In a large serving bowl mix together the onion, celery, relish, mayonnaise, lemon juice, salt, green onions and parsley. Add eggs and cooled potatoes. Toss together and add black pepper, to taste.

BIG DADDY POTATO SALAD

Steps:

• Add the potatoes to a large pot of cold water. Bring it to a boil over medium heat and add salt, to taste. Cook until tender, about 10 minutes. Drain and let cool.
• In a large serving bowl, whisk the mayonnaise and mustard with the shallots, jalapenos, parsley and salt and pepper. Add the potatoes and toss them with the mayonnaise mixture.

AARON MCCARGO JR'S CLASSIC POTATO SALAD

Steps:

• Bring a large pot of water to a boil.
• Add the potatoes and cook until tender, about 15 minutes.
• Drain the potatoes and spread out on a sheet pan to cool.
• Meanwhile, bring a separate pot of water to a boil.
• Carefully add the eggs and cook for 12 minutes then remove to a bowl of ice water to cool completely.
• Peel the eggs under cold running water, then roughly chop.
• In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, salt, pepper, and the mayonnaise.
• Fold in the potatoes, eggs, and scallions.
• Adjust the seasoning to taste.

GRILLED POTATO SALAD WITH PARSLEY PESTO

Steps:

• Preheat the grill to medium.
• In a large saucepan, add the potatoes and cover with water. Salt the water and bring to a boil over medium heat. Cook until slightly tender; about 15 to 20 minutes. Remove the potatoes from the water to a bowl and let cool. Season with 3 tablespoons of olive oil, 1 tablespoon of salt and 1 tablespoon of pepper. Arrange on the preheated grill and mark for 1 to 2 minutes on each side. Remove to a serving bowl and reserve.
• In a small saute pan, toast the pine nuts over medium heat until lightly browned. Remove from the heat and set aside. Cook's Note: No need to oil the pan; pine nuts are coated with oil already.
• Add the parsley, oregano, lemon juice, garlic, capers, 1 teaspoon of both salt and pepper, 3 tablespoons olive oil, and the pine nuts to a food processor. Pulse until the mixture forms a smooth paste. Add to the potatoes and toss to coat well. Serve at room temperature or cold.

GRILLED SHRIMP SALAD

Steps:

• In a food processor, pulse the garlic, shallots, 1/4 cup oil and sherry vinegar until well incorporated. Add the basil leaves, red pepper flakes, lemon juice, salt, and pepper. Pulse to combine. Remove the mixture from the food processor and add it to a large bowl. Reserve a small amount of marinade in another bowl for finishing the shrimp. Toss the shrimp in the marinade and thread them onto skewers. Heat a grill pan to high and cook the skewers for 2 minutes on each side. Remove them from grill and add them to the bowl with the reserved marinade. Add the fennel, arugula and tomatoes. Toss lightly to evenly coat. Arrange the salad on serving plates and sprinkle with Parmesan.

MEGA EGGA MACARONI SALAD

Steps:

• In a large pot with salt, boil pasta for 12 to 15 minutes until cooked. Stir often. Drain and cool. Refrigerate for 30 minutes.
• In a large pot with a dash of salt, add eggs on medium high heat. Bring to a boil. Cover and remove from heat. Let eggs sit for 6 to 7 minutes. Remove eggs and shock in ice water. Once thoroughly cooled, peel eggs and roughly dice.
• Place pasta in a large bowl. Add onions, celery, eggs, relish, mayonnaise, salt and pepper, hot sauce and Worcestershire. Mix until well combined.

CHICKEN PARMESAN - AARON MCCARGO, JR'S MASTERPIECE!

Steps:

• Heat oil to 350 degrees F.
• Mix all seasonings together then divide into 2 parts.
• Season chicken breast with half of the seasoning on both sides.
• Add the remaining seasoning and 3 tablespoons of chopped fresh parsley to panko bread crumbs and mix.
• Dip chicken in flour, then in eggs, then in bread crumbs.
• Fry chicken until golden brown, about 3 to 5 minutes.
• For the white sauce, heat the garlic and heavy cream in a medium saucepan, until simmering.
• Turn off heat, add butter, and whisk vigorously until fully incorporated.
• Add 1 tablespoon fresh parsley and season with salt and pepper.
• Simmer the marinara sauce in saucepan over medium heat.
• Place 2 slices of mozzarella cheese on each breast.
• Pour the warmed marinara sauce over the cheese, drizzle with white sauce and serve.

POTATO SALAD

Steps:

• Cook cubed potatoes and drain.
• Let potatoes cool for a few minutes while you chop and dice ingredients.
• Combine all ingredients and chill until ready to serve.