We are really looking forward to some great weather here in New York City this weekend, and what’s better then a picnic with some friends on Central Parks Great Lawn? 

Everyone always brings something, and being that a majority of my friends are in some way, shape or form in the restaurant business, you can always expect someone pulling a rabbit out of the hat. 

As chefs and sommeliers, we always appreciate when we can take a break from the everyday grind and return to the norm. As brief as that may be, separating ourselves from work often means returning to your roots. It’s days like this that you see friends offer food and wine that would in no way reflect what you might see the night before if you dined at their restaurants, but rather from where they grew up.

This is a potato salad recipe classic in my house. In the summer I always use grilled Sabrett hot dogs, I love their snap, but there’s nothing wrong with a dirty water dog to get you through the winter. You can switch it up from time to time with Chorizo, Bacon or some crispy Prosciutto.

From my house to yours!
Brendan

Donovan’s Bread & Butter Potato Salad
serves 6-8
2 ½ pounds       red bliss potatoes, quartered
1 15 oz jar         Nana's B&B Pickles, well drained, roughly chopped (onions included)
4 hot dogs         Sabrett, cooked, sliced
1 cup mayonnaise
½ cup whipping cream
½ cup Dijon mustard
2 each. scallions, white parts only, finely chopped
2 tablespoons fresh chives, finely chopped
pinch of salt
coarsely ground fresh pepper to taste

In a large pot, add potatoes and cover with water. Season generously with salt and bring to a boil. Reduce heat to simmer for about 20 minutes or until potatoes are tender.

In a small mixing bowl, whisk mayonnaise, whipping cream, mustard and season with salt and pepper.

In a large mixing bowl add the potatoes. Fold in the B & B’s, hot dogs, scallions and half the chives. Mix gently. Finish each serving with fresh chives.