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  1. #1
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

    Default Jalapeno Ranch Potato Salad

    As an experiment, since I love this dressing, I made potato salad with it, instead of mayo.

    I done a 3/4" dice on the taters and boiled them. Forgot to rinse the starch off, DUH. Just before fork tender, I drained them through a colander and tossed them in a large mixing bowl. Next time I will put the taters on the smoker for a few minutes.
    While the taters were still hot, I added the dressing. That allows an even deeper flavor to get into the taters.
    Then the rest of the ingredients. Mix gently, or you will end up with mashed tater salad.
    Refrigerate, I would guess at least 2 hours, for the flavors to come together. I ain't waitin' that long.
    I must say, a very edible experiment. MMM-GOOD.



    Chow time with this itty bitty sandwich.



    Adjust the flavors to your liking, but this is a start.
    Enjoy and thanks for lookin'

    Jarhead's Jalapeno Ranch Potato Salad

    3 Large Irish Potatoes, diced to 3/4"
    1/4 cup Jalapeno Ranch Dressing
    1/2 medium Yellow Onion, chopped
    2 stalks Celery, chopped
    2 Tbsp Sweet Pickle Relish
    2 tsp Yellow Mustard (prepared)
    4 strips Bacon, crumbled
    S&P to taste

    Boil diced potatoes til just before fork tender.
    Drain and place into large bowl. Next time put the colander in the smoker for some flavor.
    While potatoes are still hot, add Jalapeno Ranch Dressing
    Let cool.
    Chop Onion and Celery
    Add to potato mix and gently fold/stir.
    Add crumbled bacon, sweet pickle relish, yellow mustard, salt and pepper.
    Gently fold/stir, until incorporated.
    Refrigerate at least 2 hours for the flavors to come together.

    This was a very tasty experiment, I must say.
    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  2. #2
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    What brand of dressing? Sounds interesting. Have to give it a try
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  3. #3
    Jarhead's Avatar
    Jarhead is offline Can tell pulled pork from sliced brisket Jarhead will become famous soon enough
    Join Date
    Nov 2010
    Location
    1 Klick South of Marionville, Missouri
    Posts
    392

    Default

    JW, I'd never heard of it til I got out here to CA.
    I believe I saw a recipe for it posted on another forum. I'll go take a look and post here, if you can't find it.
    Excuse the mess, but this is a working kitchen. No TV BS here.

    Gunny - Debbie's Q Shack, KCBS CBJ
    FEC-100, 40" MFES, 22.5" & 18.5" WSM, 26-3/4" OTG

  4. #4
    Join Date
    Jul 2012
    Location
    Tulsa, OK
    Posts
    488

    Default

    Mess? What mess? It just means you're eating.
    At least there isn't some leftover microwave lean cuisine in the background, ha ha ha!
    BellFab custom offset, Hasty Bake Legacy 131, Ozark Oak Lump and local native hardwoods.

  5. #5
    Join Date
    Oct 2010
    Location
    Magnolia/Tomball Texas
    Posts
    1,571

    Default

    Sounds good to me..
    Why in the hell should I have to "Press 1 for English?"

  6. #6
    Join Date
    Aug 2013
    Location
    Texas
    Posts
    15

    Smile

    Looks good. I'm gonna try this one real soon.

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