Jacks Potato Salad Food

JACQUES'S FRENCH POTATO SALAD

Steps:

• Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
• Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
• Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
• Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.

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.

CLASSIC JACKET POTATOES

Steps:

• Heat the oven to 220C/200C fan/gas 7. Rub the olive oil over the potatoes and put on the top shelf of the oven. Bake for 20 mins.
• Turn down the oven to 190C/170C fan/gas 5 and bake for 45 mins-1 hr until the skin is crisp and the flesh soft.
• Cut a cross on top of each potato, squeeze the sides, add the soured cream and your favourite toppings.

JACQUES'S FRENCH POTATO SALAD

Steps:

• Scrub the potatoes and put them, whole, in a saucepan with water to cover by 1/2 inch. Bring the water to a boil, reduce the heat, and cook the potatoes gently until they are just tender and can be pierced with a sharp knife. Drain immediately and let cool slightly. (Scrape the skin from the cooked potatoes, if you want, as soon as they can be handled. For a decorative look with fingerlings, scrape off only a band of skin, about 1/2 inch thick, all around the long sides of the potato.)
• Heat 2 tablespoons of the olive oil in a small saute pan. When hot, add the scallions and the onion, toss to coat well, and cook for about a minute over medium-high heat. Add the garlic, toss to mix, and cook for just a few moments, then remove the pan from the heat.
• Slice the potatoes while still warm, cutting them crosswise into 1/2-inch sections. Put the pieces in a large mixing bowl, pour the wine and 3 or 4 tablespoons of olive oil over them, and toss gently to distribute. Add the warm vegetables from the pan, mustard, chives, chopped herbs, salt, and pepper, and gently fold all together, mixing well but not crushing the potatoes. Taste the salad and add more seasonings as you like.
• Serve the potatoes warm (no colder than room temperature). Arrange the large radicchio leaves, if you have them, in a close circle on the serving platter, with their curved insides up, to form a rough bowl. Spoon the potato salad inside the leaves, sprinkle chopped egg around the edges, and parsley over the top.

PEPPER JACK POTATOES

Steps:

• Combine potatoes and onions.
• Mix together butter and spices, drizzle over potatoes and onions.
• Toss to coat.
• In a 2 quart oval with flat bottom (or something similar) dish spread half the potatoe mixture top with half the cheese repeat one more time.
• Bake 40-45 mins in 400 degree oven uncovered.
• *I did not have any pepper jack cheese but did have some peppers and jack cheese so i chopped up the peppers grated the jack cheese and subbed this for pepper jack cheese.