Wednesday, February 24, 2010

Amazing Potatoes! 2 for 1

The other night I made one of my favorite potato side dishes
- McAllister Potatoes - I boiled the fingerlings and then only used as many as we could eat that night so I ended up with boiled leftover potatoes. The next step was my favorite potato salad. Easy!

McAllister Potatoes adapted from Guy Fieri

2 pounds fingerling potatoes or Yukons
4 slices thick bacon, diced
1 onion thinly sliced
1/8- 1/4 cup olive oil

Sauce - this really makes the dish!

1/2 cup sour cream
5 or 6 peppadew peppers chopped (these are a little tricky to find, need to be a specialty shop, kind of a sweet hot pickle - really worth looking for)
couple tablespoons white wine
Mix all this together and let sit.

Boil the potatoes whole in salted water for 20-30 min or until fork tender. Drain and set aside. In a large saute pan
cook the bacon until crisp and remove. Add the onions to the pan and caramelize then until soft and brown - about 20 min then remove and add to bacon. Smash the potatoes with your hand, add 1/8 cup olive oil to the pan and fry the potatoes trying to keep them in one or two pieces. When browned remove to your plate top with onions bacon mixture and then a dollop of the sauce.

Old Fashioned Potato Salad

couple pounds potatoes I prefer russets but today I just used the leftover cooked ones cut up and slightly warmed them in

the microwave
couple tablespoons white wine vinegar
couple tablespoons sweet pickle relish
about 1/2 cup mayo
1/2 teaspoon dried mustard
1/2 teaspoon celery salt
2 hard boiled eggs - peeled (duh) and cut into quarters
1/4 teaspoon celery seed
(If you like add a tablespoon of chopped red onion or celery- I don't!)

If using russets then peel them and cut into about 1 inch cubes and boil in salted water for about 8-10 min or until tender. Drain and put in a large bowl and immediately sprinkle the vinegar over them while warm, that way they absorb all the flavor. While cooling make the mayo sauce - mix mayo, mustard powder, pickles and celery salt. Then toss the dressing over the potatoes and then gently fold in the eggs. Sprinkle celery seed on top. It's like a deviled egg potato salad!

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