We were fortunate enough to be invited to a cook-out with our friends Don and Nancy, no mean overworked foodies themselves. Don is the master of the marinade, and did some really great slow-cooked pork chops with a smoky rub.
When we asked what we could bring, they said a "starch." So after reviewing a few options, we settled on this recipe - a"Danish potato salad" (whatever that means) from Epicurious.
We made a few changes, though. First, we nixed the capers. You either love them or hate them, and we weren't sure how the rest of the guests at the barbecue would feel about them, so a caper-less version seemed safer.
But one thing capers contribute to a recipe is salt. So to replace it, Maria added 8 oz of bacon, under the logic that there isn't much that isn't better for having a half-pound of bacon added to it.
Other changes: per the advice in the reviews, she sliced the potatoes before cooking, not after (it goes much faster that way). We added 5 whole green onions, not just the tops. And we skipped the parsley just because we were running short on time.
It turned out well, I think. Personally, I'm of a fan of creamy potato salad, so I was a little skeptical, and I don't think I can honestly say this recipe converted me. But it was good stuff, went fast, and worked really well with grilled pork.
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