Yesterday, for Team E—’s cookout, I made my heart attack potato salad. I had an assist from
At the cookout, we were treated to some delightful Filipino style ribs, as well as a dry-rubbed pork butt in the usual excellent Team E— style.
In addition, folks brought fruit salad, green salad, cheese, various desserts and other yummies.
Heart Attack Potato Salad
This will cost you $30-40 in food expense (assuming you already have the necessary spices and cooking oil on hand), will take you about 4 person-hours (some of which can be double tracked if you have a kitchen helper), and makes about 10 pounds of potato salad. We fed about fourteen people with decent leftovers.
5 lbs. potatoes (Yukon gold are ideal)
1 lb. pepper bacon, thick sliced
1/2 dozen eggs
1/2 purple onion
small bunch green onions
green bell pepper
red bell pepper
yellow bell pepper
3-4 jalapenos (fresh)
3-4 serranos (fresh)
1 habanero (optional)
entire head garlic
small jar gherkins
1/2 pound blue cheese (to taste)
small bunch cilantro
dried red pepper (pizza peppers)
Hard boil eggs. Once cooled, shell and chop to small bite sized-bits and set aside.
Fry bacon til crispy. Save grease aside. (I prefer an extremely long, low-temperature fry for this.) Once cooled, crumble to small bits and set aside.
Chop potatoes into small cubes suitable for potato salad. Let soak in cold water for a while, then oven-fry them by placing them in casseroles or shallow baking pans with approximately 1/4 inch standing peanut oil, add a few tablespoons of bacon grease and a few tablespoons of olive oil for taste, sprinkle with garlic salt, paprika, black pepper, and/or dried red pepper to taste. Cook in preheated 425 degree oven, turning occasionally with a spatula or spoon to ensure all sides brown. Remove from oven when some browning has occurred and potato cubes are cooked through, drain, set aside in bowl lined with paper towels.
Chop down onions and bell peppers to small, bite-sized pieces. Lightly fry these with a dash of olive oil. This will cook out a lot of the water and take the bite off the onions and peppers, making the potato salad palatable to a wider range of diners.
Chop down serranos, jalapenos and garlic cloves to almost-minced size. If using habanero, chop very finely. Be sure to be very wary of the habanero oil on exposed skin and do not touch your face while working with it — gloves are highly recommended. Lightly fry these aromatics in a small amount of bacon grease, drain them and set aside.
Chop down gherkins, chop down cilantro, crumble blue cheese, set in bowl with cooled eggs.
Combine all ingredients in large bowl with a light amount of mayonnaise. Fold in creamy horseradish to taste. Sprinkle in dry mustard, black pepper, paprika and other spices to taste. Mix gently. Serve warm. If leftovers, microwave very briefly on low power before eating.
Photos © 2012, Joseph E. Lake, Jr.
This work by Joseph E. Lake, Jr. is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.