Jamaican jerk potato salad

1 servings

Ingredients

Quantity Ingredient
3 pounds Red-skinned potatoes; peeled
4 Bacon slices; chopped
1¼ cup Mayonnaise
1 tablespoon Dry mustard
1 tablespoon Fresh chopped thyme or 1 teaspoon dried
½ teaspoon Ground allspice
½ teaspoon Turmeric
1 pinch Cayenne pepper
3 Hard-boiled eggs; peeled, halved
6 Chopped cornichons
2 Celery stalks; finely chopped
1 medium Onion; finely chopped
2 teaspoons Hot pepper sauce; (such as Tabasco)
Fresh chopped parsley

Directions

Cook potatoes in large pot of boiling salted water until just tender. Drain and cool. Cut potatoes into ¾-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

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