Ingredients
-
3
-
4
-
1 1/4
-
1
-
1
-
1/2
-
1/2
-
1
-
3
-
6
-
2
-
1
-
2
-
-
Directions
Jamaican Jerk Potato Salad, From Bon Appetit, I read the reviews and based on comments here and epicurious (which seems to have the same recipe), I thought I was prepared to get a nice jerk flavored salad Many comments said it was too spicy and you couldn’t taste any other flavors Based on that I cut the Tabasco down to 1 tsp, because I could always add more and skipped the cayenne That being said, this potato salad still has a strong bite to it and I don’t think that is the fault of the hot sauce (I’ll pour Tabasco all over a burrito and then add more as I’m eating ) I think the powdered mustard and the raw onion kill this recipe I’m hoping it will tone down after some chilling If you look at the spices here and compare them with a real jerk blend recipe, you’ll see some major components are missing Paprika, cinnamon, nutmeg, black pepper, garlic powder onion and potentially sugar cumin and/or parsley depending on your recipe Allspice and thyme are a slight jerk suggestion here No idea why all the mustard and turmeric are added at all I’m going to attempt to doctor this up, but would never make this particular recipe again , This would have been great without the turmeric and the mustard The amount required is too much for me I would not make this again
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Steps
|
1
Done
|
Cook Potatoes in Large Pot of Boiling Salted Water Until Just Tender. Drain and Cool. Cut Potatoes Into 3/4-Inch Pieces. Transfer to Large Bowl. |
|
2
Done
|
Cook Bacon in Heavy Large Skillet Over Medium Heat Until Brown and Crisp, Stirring Occasionally. Using Slotted Spoon, Transfer Bacon to Paper Towels and Drain. Mix Mayonnaise, Mustard, Chopped Thyme, Allspice, Turmeric and Cayenne Pepper in Medium Bowl. |
|
3
Done
|
Separate Egg Yolks and Whites. Mash Yolks in Small Bowl. Mince Egg Whites. Add Bacon, Mayonnaise Mixture, Yolks, Whites, Cornichons, Celery, Onion and Hot Pepper Sauce to Potatoes in Bowl and Toss to Coat. Season to Taste With Salt and Pepper. Sprinkle With Parsley. (can Be Prepared 1 Day Ahead. Cover and Refrigerate.). |
