This year for Memorial Day, we kept the menu simple. Hot dogs, baked beans (from a can), tzatziki potato salad from Smitten Kitchen, and pretzel hot dog buns from Food Network via Eat Like No One Else. I made the potato salad and Dave made the hot dog buns.
This was the first time we had made either of these recipes. The potato salad was very easy to make, no celery to dice and no eggs to hard boil and slice. I cut the potatoes prior to boiling them. I used the same cooking method in the recipe, but only cooked them for 10-15 minutes after the water came to a boil. This would depend on the size of your potato pieces. I also only used 3 pounds of potatoes rather than 4, this was due to the fact that my store sold the baby Yukon Golds in that size only. I still made the full amount of dressing and it was fine. This recipe is definitely a keeper for me. It was nice and fresh and didn’t feel as heavy as a typical mayonnaise-based salad.
We didn’t have any bread flour on hand, so Dave used all AP flour. It worked, but the texture was a bit off from what we guessed they it would have been if we had used the bread flour. The flavor was excellent, pretzelly and sweet with a hint of garlic. The sweetness and the garlic flavor went really well together. We would definitely like to try these again with the bread flour.
I would recommend making both of these recipes on the day that you’re going to use them. They are still good the next day, but not as good as the first day. The potato salad gets a little watery and the rolls get a little soggy due to the salt on top. The rolls perked up a bit after splitting them lengthwise and grilling them for a bit.