Title: Jamaican Jerk Potato Salad
Categories: April 1994
Yield: 1 servings

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

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.