Jamaican Jerk Potato Salad

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Jamaican Jerk Potato Salad Ingredients

3 lb Red-skinned potatoes; peeled	1 pn Cayenne pepper
4 Bacon slices; chopped	3 Hard-boiled eggs; peeled,
1 1/4 c Mayonnaise	6 Chopped cornichons
1 tb Dry mustard	2 Celery stalks; finely
1 tb Fresh chopped thyme or 1	1 md Onion; finely chopped
1/2 ts Ground allspice	2 ts Hot pepper sauce; (such as
1/2 ts Turmeric	Fresh chopped parsley

Instructions for Jamaican Jerk Potato Salad

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 bowl and toss to coat. Season to taste with salt and pepper. Sprinkle with parsley. (Can be prepared 1 day ahead. Cover and refrigerate.) Serves 6 to 8. Bon Appetit April 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Caribbean

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