It is with much trepidation that I'm posting this recipe. It happens to be one of my favorite potato salads but it's a little expensive and time consuming to make, so I don't make it a lot. I try to save it for special occasions. We used to make this recipe for our Garde Manger class in culinary school when we would have to set up buffets.
So, why am I nervous to give you this recipe? Well, read on... We spend Christmas Eve with my family. This year we decided to have a very casual dinner since we were all going to have a traditional Christmas dinner on Christmas day. We thought this would be more relaxing and fun. We decided to make big sandwiches and all the sides that come with them. I offered to make potato salad, thinking that I would wow everyone with this delicious twist on an old classic. Then as I was writing out my shopping list The Chef saw what I was making and dropped the bombshell that HE DOESN'T LIKE ROASTED POTATO SALAD!!! I was seriously shocked. What's not to like?
I decided to make it anyway figuring he's just weird and everyone else would love it. So I made it and brought it and everyone HATED it. I couldn't believe it. So why am I posting it here? Well, as it's several weeks after Christmas you can see that I wrestled with whether or not to post it. I finally decided to put it up because IT'S DELICIOUS AND THEY'RE ALL CRAZY. And I thought one of you might really like it. I mean, just look at the ingredients... that's all good stuff! My aunt said she didn't like the potatoes being roasted and it was throwing her off. I certainly understand when you expect one thing and get another you won't be satisfied until you get what you want. But, I'm telling you, this is too good to pass up. Try it, and if you hate it I'll accept that I am, in fact, the weird one, but if you love it as much as I do then my suspicions that they're all weird will be confirmed!
So, um, enjoy?!?
ROASTED POTATO SALAD
- 6 large Baking potatoes
- 1 small Red onion
- 1 lb Bacon
- 1 small bunch Parsley, stemmed and finely chopped
- 2 C Mayonnaise
- 1/2 C Dijon Mustard
- 1/2 C Brown Sugar, sifted
- 1 t Vinegar
- 1 T Balsamic Vinegar
- 1 T Garlic, minced
- Salt and Pepper to taste
- dice potatoes into bite sized pieces; season with salt and pepper and coat in olive oil
- roast at 350 F on a parchment lined sheet pan or a non-stick pan until the edges are golden brown and crispy and the insides are fork tender; cool completely
- while the potatoes roast, finely dice the red onion and the parsley
- cook the bacon until very crisp; dab off excess grease with paper towels and finely chop
- while the bacon cooks, mix together mayo, mustard, brown sugar, vinegar, balsamic vinegar, garlic and salt and pepper; set aside
- toss together the onion, parsley, potatoes and bacon; then toss with the dressing; season as needed
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I miss Summer. It's only early November, but I already miss it. My absolute favorite thing to do is have a barbecue. But whether I'm cooking for a crowd or my family, I always look for a way to use the grill. And where there is a grill, you'll surely find hamburgers of some kind. Burgers are the quintessential American food. I guess because you can top them any way you want so everybody has their chance to, dare I say, "Have it their way".
I suppose you could say they are one of my vices. I don't think I've ever made the same burger twice. No joke. There is always something I change up. I've never written down a burger recipe. And I've made them hundreds of times. To this day, that is probably my biggest challenge as a chef. I tend to cook with what I have on hand. Maybe that will be my New Year's resolution?!
So that being said, use what you have on hand. Change it up a bit as you see fit. One thing that I have been partial to lately, though, is the "mini-burger". In this recipe, I use mini Hawaiian bread for buns. Yum! The chipotle mayo gives it some kick, and the arugula adds a nice peppery element that iceberg lettuce just doesn't have. The bacon give it smokey-ness, the cheddar adds some sharpness, and the caramelized onions impart a little sweetness. I'll admit, I had more than "my fair share" of these burgers. Maybe that's why I like mini burgers so much...................
- 2 1/2 lbs ground beef
- 1 Tbsp A-1 steak sauce
- 1 tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 1/4 - 1/2 lb. sharp cheddar cheese
- 12 slices thick cut applewood smoked bacon
- 6 oz baby arugula
- 2 tomatoes, sliced 3/8" thick
- Mix beef, A-1, onion powder, garlic powder, salt, and pepper in mixing bowl until well mixed. Form into 24 equally sized patties.
- Pre-heat oven to 350F. Cook bacon for approx 30 minutes in oven on a parchment lined sheet tray. Drain on paper towels. Reserve.
- Fold sliced cheddar into a square and place on top of 12 burger patties. Lay the remaining patties over the cheese and seal edges by pinching with your fingertips.
- For best results, use grill and cook approx 1-2 minutes on each side, or until desired doneness is achieved.
- Top with cooked bacon and more cheddar cheese. Melt cheese and assemble. From bottom to top, layer: mayo, arugula, tomato, burger, caramelized onions.
- 6 Tbsp mayo
- 1 Tbsp Dijon mustard
- 1 tsp adobo sauce
- 1 can chipotle peppers in adobo sauce
- 1/4 tsp chopped parsley
- pinch of salt and pepper
- Remove one individual chipotle pepper from can and finely chop. (the rest can be stored in plastic bag or container in the fridge for up to 1 week).
- Place in mixing bowl. Add remaining ingredients.
- Stir. Taste. Cover and refrigerate for up to 1 week.
Note: Chipotle peppers in adobo sauce are available at most local supermarkets. Look for them in the ethnic food section by the Mexican ingredients.