If you’re new to my blog, you may not know that I am a huge fan of the mash up…you know taking the best of two different dishes and blending them together to create a single offering of which the sum of blended ingredients is greater than their parts. Whoa – that got a little metaphysical. Calm down – it’s just potato salad.
So, this is the wonderful and tasty intersection of when a zesty jalapeño popper wakes up a rather boring, but all-time picnic fave – the potato salad. Honestly, I think it’s pretty addicting!
Directions
Yield: 4-6 servings
Time: 20 minutes
5 strips thick cut bacon sliced into 1/4 inch pieces 2 jalapeño peppers chopped (I keep the seeds and ribs – but leave them out if you don’t like it too spicy) 1/2 red onion, finely chopped 1 1/2 pounds little yellow potatoes cut in half 1 package Boursin cheese (5.3 ounces) – room temperature is helpful Note: If you don’t have Boursin cheese, you may substitute regular cream cheese…about 6 ounces. Add about a teaspoon of black pepper, garlic powder and thyme. 2 tablespoons milk Salt and pepper to taste
Heat a large sauce pan with potatoes and enough water to cover with about a tablespoon of kosher salt. Cook until fork tender (about 15 minutes or so).
While potatoes are cooking, fry bacon (start in a cold, nonstick pan) until crispy. Remove and set aside. Remove bacon grease and reserve about 2 tablespoons.
Using the reserved bacon grease, sauté the jalapeños and onions until soft.
When potatoes are done and a knife can be inserted without resistance, drain using a sieve or colander. Allow them to drain and cover with a towel.
Using the same pot as you cooked the potatoes, drop the Boursin cheese inside, and, using the residual heat, allow to melt. When it’s soft, stir with a spoon to create a smooth sauce.
Add potatoes, bacon and vegetables to the pan with the cheese. Stir to coat. Add milk for a little more liquid; and adjust accordingly until you have the consistency you’re looking for. Taste for seasoning.
A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!
