Jalapeno spiked Potato Salad
Have you ever avoided buying a whole fish because you didn't know how to cook it? We have a simple 6 step process for your charcoal grill that will give you real Caribbean flavor.
2 lbs yukon gold, baby red or other waxy potato, cleaned
1 cup mayonnaise
2 tablespoons whole-grain mustard
¼ cup fresh celery or lovage, chopped
¼ cup celery, chopped
¼ cup red onion, chopped
¼ cup Montana Mex avocado oil
1 lemon, juiced
2 teaspoons Montana Mex mild red chile seasoning
2 teaspoons Montana Mex Jalapeno seasoning
1 Tablespoon red wine vinegar
Royal Oak Hardwood Lump Charcoal
Royal Oak All Natural Tumbleweeds
1. Place potatoes and two tablespoons of salt into a large pot, add water and bring to a boil. Lower heat to a simmer and cook until potatoes are just barely cooked and tender when pierced with a knife. Drain Potatoes into a colander. Place colander over cooking pot, cover with a towel and let sit for 10 minutes.
2. Build the dressing by adding all remaining ingredients into a large bowl and whisk together. Check the flavor and level of seasoning. Add more Jalapeno seasoning for spice, Mustard and Vinegar for tang and acidity. For a sweeter Potato salad add a teaspoon of honey.
3. Cut the Potatoes into your desired size and shape. Mix Potatoes with dressing and adjust seasoning as needed. Serve with a dash of freshly chopped Parsley, Chive blossoms, Dill or any other fresh herb.
From my table to yours, Bien Provecho!
Courtesy of: Chef Eduardo Garcia