SMOKY CREAM PINEAPPLE POTATO SALAD
We’re pushing the boundaries of potato salad making. It’s the richest, creamiest, most startling potato salad you ever tasted!
Makes 7 cups
9 med. russet potatoes, washed, then boiled with skins on till tender, drain, let cool to room temperature, peel and cut into small cubes
1/2 c. fine dice sweet red pepper
1/3 c. fine dice green pepper
1/4 c. fine dice red onion
12 med. pitted Kalamata olives, chopped
2 lg. handfuls fresh cilantro, leaves only, coarsely chopped – plus some for garnish
1 c. canned pineapple chunks, drained
2/3 c. dill pickle relish
1 c. veg mayo – I used Trader Joe’s Reduced Fat Mayo, which is thicker than most
1/4 c. extra virgin olive oil
1/4 c. white Balsamic vinegar
2 t. liquid smoke
1 T. sugar
2 t. smoked paprika
2 t. onion powder
2 t. garlic powder
2 t. ground coriander
1 t. celery seed
1/2 t. ground allspice
1/2 t. red cayenne pepper
1 t. sea salt plus to taste
lots of freshly ground black pepper
additional veg mayo to be added just before serving
In large bowl combine all ingredients, stirring after each addition, to evenly distribute and create a creamy texture.
Garnish with chopped cilantro and serve.
Cover and refrigerate till cold.
When ready to serve, stir well,
Then lightly stir in additional veg mayo to taste to create a smooth texture that hugs all the ingredients.
Notes: One wouldn’t ordinarily think of teaming pineapple with potato. In this salad it works.
It’s rich, so small servings are better than large. Oh, and you’ll want a beer with this salad.
- The reason we add additional veg mayo after the salad has chilled is that it will coat the other ingredients creating another layer of smooth.
Unlike traditional potato salad, lots of stirring is required.
A perfect potato salad to serve at your next gathering. People will talk about it long after the event!