On this episode of The Blue and Yellow Kitchen, we meet Soul Food Scholar Adrian Miller and his new book Black Smoke: African Americans and the United States of Barbecue (affiliate link), while I make mashed potato salad. If you have watched Netflix’s High on the Hog, Miller is featured in episodes 3 and 4, and this recipe is from the church BBQ restaurant featured in episode 4: New Zion Missionary Baptist Church. You’ll see them dishing up a scoop of this when they are making his plate.
Miller has done extensive research about BBQ (and soul food in his previous, James Beard Award-winning book) and takes the reader on a journey through BBQ history and culture. Beginning with its Native American origins, he traces the narrative of meat smoked over a pit—in all its incarnations—and includes 22 recipes for you to try at home. Since I don’t have a pit, or even a grill, I made the mashed potato salad (yum) and we talked about the role BBQ has played in the Black church, from fund-raising to tent-raising.
Purchase a copy of Black Smoke here (affiliate link) and check out Adrian Miller’s work here. Watch the full episode below!
Taste preview: The mashed potato salad is slightly tangy, super creamy, with just a little kick from the hot sauce, and a stronger hint of green onion.
Required FTC disclosure: I received a review copy of Black Smoke for the purpose of this show.
Mashed potato salad
Ingredients
- 24 ounces potatoes russet, peeled, cut into 1" chunks
- 1/2 cup mayonnaise Use Just Mayo for an egg- and soy-free version
- 1 tbsp mustard (prepared) I used Creole mustard for my version
- 2 onions (green) thinly sliced
- 1 tbsp pickle relish
- 4 tsp pickle juice
- 1-4 tsp hot sauce start wit 1 tsp and add to taste
Instructions
- Add potatoes to boiling lightly salted water and cook just until fork-tender, about 15 minutes. Drain and mash with a potato masher in a large bowl.
- Whisk mayo through hot sauce in a medium bowl. Taste and add more hot sauce as desired. Add to mashed potatoes and stir to coat.
- Pressure cooker instructions: Put 1 cup water in the bottom of the pressure cooker. Add potatoes to strainer or steamer basket inside the pressure cooker. Close lid. Bring to high pressure and cook for 4 minutes. Turn off heat. Let sit for 5 minutes, then release pressure and open the lid. No need to rinse.
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