Wednesday, November 24, 2010
roasted potato salad with poblano mayo
poblano potato salad with bacon crumbles
Today I drove 4 and a half hours, largely in stop and go traffic on a stick shift. There were serious leg cramps involved, and I am tired and not exactly in the mood to blog about some potato salad I made over a month ago. But here I am, blogging just for you. And National Blog Post Writing Month, obviously.
There is a common thread in much of my writing here on the blog– "I got x vegetable, so I made x." This will start to trail off in the weeks to come, as I only have two more pick ups before the end of the season, but today's entry is another one in that mold.
I had a) potatoes, b) cilantro, c) poblano peppers and d) garlic. The obvious solution to the problem is Rick Bayless's potato salad. The potatoes and garlic are roasted, and then mixed with an olive oil based roasted poblano pepper mayo that you make in the blender. Then you add chopped scallion and cilantro, and plenty of crumbled bacon.
Of course, this was way way too spicy for me because I am a wimp, even though I used far less poblano than the original recipe called for. Also, the mayonnaise totally broke. So much for the foolproof blender method. Personally, I've never failed with a whisk and a slow drip of oil, but this go around with the blender totally confounded me. There was definitely a big puddle of oil on the bottom of my salad. I love Mexican genius Rick Bayless, but I count that as two big problems with this recipe, or at the very least my rendition of it.
Of course, there were a lot of things that were yummy tasty about this dish. Crispy potatoes and bacon, bright green scallions and plenty of roasted garlic. All good things. But the overly spicy peppers and too much slick and oily dressing really killed this potato salad. Don't get me wrong; I still ate it, but I felt like my own parent, bribing myself to eat just three more bites before I could have a cookie.
Rick Bayless's roasted poblano potato salad
Rick Bayless is still the man, but I definitely need to adjust his recipes to better suit my wimpy palate.