This recipe is something I've been trying fruitlessly to find. Red Hot & Blue is a chain of BBQ restaurants scattered around the South, with the original being located in Memphis, TN. They do have great BBQ, but the one thing they majorly shine on is their potato salad.
Well, I got lucky...REAL LUCKY!! Today, while surfing the internet, I found a posting of the actual recipe taken from the restaurant training manual!! Now, the original makes for about 100 servings, so I did use a converter to make it a tad more manageable (scaled it down to 12), but here it is...the REAL DEAL!!
Red Hot & Blue Potato Salad - The ORIGINAL
4 lbs Red Bliss potatoes (any red-skinned potato will work, but Red Bliss is best)
4 lg eggs
1/2 cup finely chopped green onion tops
1 1/4 cup mayonnaise
1 3/4 tsp celery seed
1 3/4 tsp salt
Using a VERY large stock pot and large collander (one that won't fall into the pot) steam the potatoes WHOLE and UNPEELED for approximately 45 minutes (steaming is prefered, due to the fact that boiling them tends to make them mushier), until you can easily insert a knife into one to the center. Set aside, and let cool until easy to handle.
Boil the eggs for about 8 minutes, then allow to cool until they can be peeled...DO NOT use cold water to speed the cooling, because the eggs continue to cook a wee bit longer, and the cold water stops this process.
In a large bowl, combine the green onions, mayo, celery seed, and salt thoroughly until completely mixed. Once the potatoes are cool enough to handle, coarsely (meaning about 1/2 inch cubes) cube them into the mayo mixture. Chop the eggs, and add them. Gently, mix the ingredients together until all the potatoes and eggs are coated (do not stir, as this will mush the potatoes; instead use a scoop and fold motion).
Serve at room temp, or if preparing in advance (for a picnic, perhaps), chill completely, then allow to stand at room temp for a short time prior to serving.
Makes 12 2/3c servings.
P S - I know it still seems like alot, but once your taste this, you will understand...you will be VERY grateful for leftovers, cause they won't last long.