To make Andrew Zimmern’s potato salad recipe, start by boiling two pounds of fingerling potatoes and strain into a large bowl. Add salt and minced scallions to the potatoes.
Sautee 1/3 pound of bacon, cut into small pieces just enough for it to be crispy. Remove the bacon from the pan and set aside, but don’t throw the bacon fat away. Add flour and chicken stock to the bacon fat to make a roux, adding black pepper, mustard powder, celery seeds, thyme, brown sugar and vinegar. Pour the roux onto the potatoes and toss so they’re evenly coated. Zimmern advises serving the potato salad warm or hot.
Zimmern can also help you throw an entire backyard shindig with a recipe for a delicious barbecue chicken. The key to the perfect chicken, according to Zimmern, is in how you cook and finish the chicken. “Cook the chicken quarters over indirect heat with a lot of smoke, before finishing them over the coals until nice and crispy,” he advises on YouTube. Then, glaze the chicken just before it’s finished so the sauce doesn’t burn.