JAMAICAN JERK POTATO SALAD

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JAMAICAN JERK POTATO SALAD image

Categories     Potato     Side

Yield 6 to 8 servings

Number Of Ingredients 14

3 pounds red skinned potatoes, peeled
4 bacon slices, chopped
1 1/4 cups mayonnaise
1 T dry mustard
1 T fresh chopped tyme or 1 tsp dried
1/2 tsp ground allspice
1/2 tsp turmeric
pinch of cayenne pepper
3 hard boiled eggs, peeled, halved
6 chopped cornichons (french pickles)
2 celery stalks, finely chopped
1 medium onion, finely chopped
2 tsp hot pepper sauce
fresh chopped parsley

Steps:

  • 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. 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. 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 bown and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley (Can be prepared 1 day ahead. Cover and refrigerate.)

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