Hawaiian Surf Purple Potato Salad

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60 Servings
Potatoes Uncategorized
Vegetarian Summer Spring Picnics Fourth of July Broil Vegetables Side Dish Salads Potatoes Uncategorized

8 pounds Purple Fingerling atoes cut into thirds and leave skin on, regular "B" purple potatoes c
5 pounds Japanese Purple et Potato peeled and then cut half long ways and then into about 16 pieces
2 ea eapple clean skins and the dice one pineapple and make rings from the o
1 pound Macademia Nuts whole roasted until light wn on low temperature and then chop
2 pound Dill Pickles get cey ones like Mt.Olive cleaned and diced into 1/2" pie
3 pound onnaise
2 pound tard I prefer regular for this salad as to not mask the taste of the
1 ounce Dill Fresh destem and ce
2 bunch en onion chopped but not fine cut about 1/4 per slice across the bunch
2 ounce lic powder or granulated if you prefer
1 ounce Sea Salt better flavor, or use her Salt
1 ounce ck pepper medium grind
4 tblspoons rika i prefer the spicy hot, but you use what ever makes your taste b
8 ea Egg hard led and rough chopped with knife or the large side of a
6 ea llot cleaned and minced
1 bunch ery no leaves or roots and wash thoroughly chopped about the same si
3 ea l pepper Use Red for color. Clean stems, veins and seed and dice
3 ea Serrano chiles remove seeds and ce for milder flavor, leave seeds and veins

You will need two pots of boiling water to cook the potatoes. They do not cook at the same speed and the fingerlings will be ruined if they are cooked together. When each batch is still a little firmer than fork tender, remove from heat and strain in colander. Place potatoes on cookie sheets and place in either the freezer or the refrigerator until cool to the touch. In a large bowl combine all of the other ingredients, except the ring pineapple pieces, half of the pecan pieces, and 1/3 of the small dice red bell peppers. Set aside in different containers until finish. These will become your garnish. Mix the cooled potatoes in the vessel with the dressing. Stir from the outside of the bowl with a rubber spatula and fold in dressing slowly so as not to damage or break down the potato pieces. We want them to show their beautiful color to the eye. Spread out mixture in some aluminum serving pans you can get at the grocery store. Get as deep a set as possible. Once spread out you can cover and place in the fridge for a couple of hours to let it set and allow the flavors to marry. You can grill your pineapple rings or just brown them on one side in a skillet if you prefer. When you are ready to garnish, place the rings on the surface equally distanced apart from each other, then sprinkle on the macademia nut pieces and the red bell pepper pieces. The garnish will not match the photo i will be posting with this recipe, as the only photo i have is prior to devising this garnish array


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