Jack Stack Potato Salad Food

JERK POTATO SALAD

Steps:

• Jerk rub
• Using a fork, mix lime zest and juice, chiles, ginger, chopped garlic, scallions, chopped thyme, oil, brown sugar, allspice, salt, dried thyme, black pepper, granulated garlic, cinnamon, ginger, nutmeg, cayenne, and cumin in a medium bowl to combine (adding the chiles to the lime juice and zest at the beginning is important: it allows the juice to slightly blunt some of the sting of the chile).
• Do ahead: Rub can be made 1 week ahead. Cover and chill.
• Potatoes and assembly
• Combine Yukon Gold and sweet potatoes in a large pot, pour in water to cover, and season with salt if desired. Bring to a boil over medium heat and cook until fork-tender, about 40 minutes. Drain and transfer to a large bowl (potatoes will be crushed at this point, especially the sweet potato, and that's okay).
• Meanwhile, mix mayonnaise and 2 Tbsp. jerk rub in a small bowl to combine (you will have leftover rub, see headnote for other uses). Set dressing aside.
• Add red onion, scallions, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. black pepper to potatoes and toss to combine. Add dressing and fold into potatoes with a rubber spatula until well coated. Serve potato salad warm, room temperature, or chilled.
• Do ahead: Potato salad can be made 2 days ahead (it will get more spicy). Cover and chill.

JACK'S POTATO SALAD

Steps:

• Peel potatoes and dice to 1/2 inch put in pot and bring to boil, boil 15 minutes.
• and remove from heat and drain, let cool. Put eggs in cold water and bring.
• to a boil, boil 10 mins and remove eggs to cold water let rest 10 mins peel
• and dice. when potatoes are cool add mustard, spices (Except Paprika)eggs and mayonnaise mix carefully potatoes are soft! When finished sprinkle paprika lightly on top and refrigerate 2-4 hours -- Enjoy.
• Submited by Jack Moore.

JACK'S POTATO SALAD

Steps:

• Place washed unpeeled potatoes in a large pot and cover with water to about 6 inches above potatoes. Add one tablespoon salt and bring to a boil. Reduce to a medium boil and boil for 30 to 40 minutes depending on the size of your potatoes. Prick with a fork to tell when they are done.
• While potatoes are cooking, bring a medium pot of water to a boil, add the 1 ½ tablespoons of white vinegar, and gently add the whole eggs in with a slotted spoon being careful not to crack the shells. Boil rapidly for five minutes. Turn off heat and let the eggs sit in the hot water for 15 minutes.
• Drain the eggs and shake the pan back and forth to crack the shells. Under running water remove the shells. Roughly chop the eggs in large pieces and set aside.
• In a medium bowl, mix the other 1 ½ tablespoons of white vinegar, cider vinegar, onions, celery salt, pepper, poppy seeds, sugar, mustard and mayonnaise. Set aside and refrigerate.
• Mix both oils together in a measuring cup or other small container.
• Once the potatoes are cooked, leave them in the hot water and remove one at a time with a slotted spoon to your cutting board. Cut potatoes into chunks and place in large bowl.
• Once you are a quarter of the way through cutting the hot potatoes, pour one quarter of the mixed oil over the cut potatoes and gently combine. Continue with cutting and oiling until all of the oil and potatoes are in the large bowl.
• Add the mayonnaise mixture to the hot oiled potatoes and gently mix. Add the cooked eggs and gently mix.
• Now pour the entire contents out onto a sheet pan spreading evenly. Cover with plastic wrap and refrigerate until chilled to below 40 degrees. Once cool enough remove potato salad to your serving container and enjoy.
• If serving this outside, try to keep shaded and, as an added precaution, place a bowl of ice (larger than the bowl you are using) under the bowl of potato salad to keep it chilled while serving. Place leftovers in the refrigerator as soon as you have finished serving.

JACK STACK BAKED POTATO SALAD

Steps:

• Preheat oven to 325 degrees. Grease a 9 x 13" baking dish with butter. Cover potatoes with water in a large pot. Bring to a boil... cook until tender but firm (approximately 10 minutes... test with fork). Drain. Cook bacon in a large skillet at medium high until browned. Drain on paper towels. Grate cheese. Mix potatoes, cheese, onion, mayonnaise, salt and pepper in a large bowl. Spoon into baking dish. Crumble bacon and sliced olives on top. Bake until golden brown, about one hour.