Patron Tequila has the most interesting website. Not only do they have amazing drink recipes, but incredible food recipes too.
Considering it’s still summer, here’s an ideal potato salad recipe which I will show you first as the original and then repeat with a few tweaks to it. Definitely something to test drive and it would be fun on the table– whether you eat it right out of the bowl — for two of you– or as a side dish you share with friends.
This is Perfectly Simple Potato Salad (*recipe from “Chocolate Shavings”‘s Jennnifer )
Perfect Potato Salad: Serves 4
Ingredients:
12 fingerling potatoes, cooked and cooled
6 cherry tomatoes, halved
2 scallions, finely diced
1/4 cup of mayonnaise
1 tablespoon of grainy mustard
1 small handful of finely chopped fresh parsley
Salt and freshly ground pepper
Directions:
1. Thinly slice the potatoes and place in your serving bowl with the cherry tomatoes and scallions. Season with a little salt and pepper.
2. In a separate bowl, mix the mayonnaise, grainy mustard and parsley.
3. Spoon the mayonnaise over the potato salad, mix gently, and serve.
Here’s MY tweak and twist on the recipe. I am calling it the Not Quite Perfect Potato Salad because it’s ingredients are what’s available in stores.
Perfect Potato Salad: Serves 4
Ingredients:
20 fingerling potatoes, cooked and cooled- quartered (could be sauteed too after cooking to give them some crunch. If you do saute them, do it with some butter and a tiny bit of garlic and mild chile powder)
10 cherry tomatoes, halved- I would quarter these.
green, red, yellow, orange bell peppers: sliced in half and then cut 1/2 of each into thin strips and cut into dice.
2 scallions, finely diced
1 maui or other type of sweet onion also finely diced.
1/3 cup of mayonnaise
2 tablespoon of grainy mustard
1 tablespoon of your favorite Patron Tequila– silver will be virtually invisible, the reposado will be amazing in its’ flavorful addition.
1 small handful of finely chopped fresh parsley
1 handful of cilantro chopped up
a dash of chil and paprika
Salt and freshly ground pepper
Directions:
1. quarter (slice if you wish) and saute the potatoes in butter and garlic. Place in your serving bowl with the cherry tomatoes, bell peppers, sweet onions, scallions. Season with a little salt and pepper.
2. In a separate bowl, mix the mayonnaise, grainy mustard, tequila and cilantro. Mix gently and add more mayo if it’s too spicy or you might try a splash of balsamic vinegar to give it a bit more punch.
3.Mix the potatoes with the mayonnaise blend gently– do test taste to see if it’s workable in terms of taste. Not everyone likes spicy– or the cilantro. Serve cold or serve after having sauteed the potatoes. (could sauted the peppers too at the same time for a unique crunch).
That’s my take on this recipe. Tell me yours!
Stevie Wilson
Subscribe to RSS headline updates from:
Powered by FeedBurner
LA-Story Recessionista, Celebrity Stylescope, Celebrity Style Slam Trademark/Copyright: KBP Inc. 2007-09
