Dana's Slice of Eat Your Handlebars

I just wrote a bunch of stuff and then accidentally deleted it. Then I re-wrote it, and lost it AGAIN. Computers are a scourge. I could scream.


Alright, I’m just gonna dive right into what you’re probably here looking for: recipes! On the pod, I mentioned that when it comes to summer cookouts and potlucks, I like to make 3 kinds of items:

- Here’s the lemony cream-topped pie I referred to: Bill Smith's Atlantic Beach Pie
- I have never had a stone fruit pie turn out as perfectly as this aptly named Perfect Peach Pie. (That’s the pie in the picture. I made some tweaks, but this was the core recipe.)

- This bulgogi marinade is spectacular. The recipe here says to use it on thinly sliced beef for classic Korean BBQ, but use the marinade on a skirt/flank steak, and you’ll be all good to hit the grill.

- This is my go-to year-round potluck dish. It’s good hot, cold, or room temp. It’s gluten free and (if you use agave instead of honey) vegan. It’s Lemonade’s Sweet Potato with Parsley and Pistachio Vinaigrette.
- Esquites is basically the spoonable version of elotes (Mexican street corn) which everyone loves. Kenji’s recipe on Serious Eats is damn good.
- And if you’re not much of a cook and need a dish that’s gonna be ready in less than half an hour, this couscous salad is prime way-easier-to-make-than-it-tastes fare.
- Finally, a few years ago, I made a perfect potato salad. I think this is basically what was in it…

Super Suburban Potato Salad

I feel like this made a lot of potato salad… This is a potluck-sized recipe.

6 strips center-cut bacon
5 pounds russet potatoes (about 8 medium russets)
1/2 cup + 1 tbsp. white vinegar
1/4 cup + 1 tbsp. pickle juice
1 1/2 cups light mayonnaise
1/3 cup mustard
2 tsp. salt
1/2 tbsp. sugar
1 tsp. celery seed
3/4 tsp. black pepper
1/2 tsp. paprika
1 small white onion, finely diced
3 stalks celery, finely diced
5 green onions, chopped
8 sweet gherkins, finely diced
4 hard boiled eggs, chopped


Cook bacon; reserve drippings; chop bacon.

Cut potatoes in halves or thirds, then boil until fork tender. Drain.

Mash half of the potatoes with the bacon drippings. Cut remaining potatoes into chunks and toss with 1 tbsp. pickle juice and 1 tbsp. vinegar.

Mix together remaining vinegar and pickle juice with mayonnaise, mustard, sugar, salt, celery seed, pepper, and paprika.

Fold potatoes together with the chopped bacon, onion, celery, and green onions; toss with dressing.

Fold in pickles and eggs, then taste for seasonings. At this point, taste and add more salt, mustard, mayo, and/or pickle juice as needed. NOTE: The flavor will mellow as it sits, so if it tastes a bit sharp now, it'll probably be perfect after it chills for a couple hours.