Potato salad isn’t supposed to be a main event. Its humble job is to support other dishes as a kind of chunky mayonnaise, a creamy and tangy mortar between the important dishes. But the other day while I was enjoying some BBQ, the potato salad next to my epic piece of brisket almost stole the show.
At first, those creamy bites were a refuge—light as the breeze compared to the rich and heavy glory of the succulent meat that I was there for. The potato salad was like another flavor of BBQ sauce, as the dill, onion, and pickles gave tangy and aromatic balance to the brisket. When I finally ran out of potato salad, I decided to stop eating and bring home the meat….