Uncle Jeffs Tater Salad Recipes

ESCAROLE SALAD

Steps:

• Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole.

WARM BACON TARRAGON POTATO SALAD

Steps:

• Place the potatoes in a large pot and fill with cold water to 1-inch above the potatoes. Season the water with 1 tablespoon salt. Bring to a simmer and cook until a knife gently plunges through the potatoes, about 15 minutes. Reserve 1/3 cup of the cooking water, drain the potatoes and put back into the pot (off the heat) to keep warm.
• Meanwhile, fry the bacon in a skillet over medium heat until crispy, stirring occasionally. Reserve the bacon and drain all but 1/4 cup bacon fat. Add the onions and saute until slightly golden. Add the vinegar and, with a wooden spoon, scrape up any bits from the bottom of the skillet. Add in the reserved cooking water and reduce until it thickens, about 3 minutes. Off the heat, whisk in the mustard and season with salt and pepper. Add in the potatoes, bacon and tarragon and toss to combine. Adjust the seasoning if necessary.

PARMESAN FINGER TOT BAR

Steps:

• Preheat the oven to 425 degrees F.
• In a pot, cover the potatoes with 1 inch of water. Add enough salt to make the water taste salty. Bring to a boil, then simmer until the potatoes have just barely softened, 10 to 12 minutes. Drain completely. Pour the potatoes onto a sheet tray and use another sheet tray to press and flatten them, breaking the skins. Add a good amount of salt (potatoes love salt), then the olive oil, Parmesan and pepper and toss to distribute.
• Bake until crisp, flipping occasionally, 25 to 30 minutes. Top with suggested toppings as desired. Serve hot.
• Preheat the oven to 275 degrees F. Place a wire rack into a full-sheet pan and spray the rack with cooking spray.
• Place the brown sugar in a pie dish. Gently press both sides of each slice of bacon into the sugar until coated (there can be patches of uncoated bacon). Work quickly, as the brown sugar can compromise the moisture of the bacon and impede caramelization.
• Place the coated bacon on the prepared rack. Bake, rotating the sheet pan midway through, until super-crispy and golden, 50 to 60 minutes. Remove from the rack immediately to prohibit sticking and let cool on a nonstick surface, such as parchment.

SPRING PASTA SALAD

Steps:

• For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
• For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
• When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.

PAT'S BEST 'TATER SALAD (POTATO SALAD)

Steps:

• After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
• Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
• Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
• Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
• Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
• NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.