Potato Salad Perfection – Shepherd Express – Milwaukee, Wisconsin

Milwaukee, Wisconsin 2022-06-24 09:21:41 –

Potato salad is not the main event. Its humble task is to support other dishes as some kind of chunky mayonnaise, creamy and spicy mortar between important dishes. But when I was enjoying barbecue the other day, the potato salad next to my magnificent brisket stole most of the show.

At first, those creamy bites were shelters. It was as light as a breeze compared to the rich and heavy glory of the juicy flesh I was there. The potato salad was like another flavor of barbecue sauce, as dill, onions and pickles gave the brisket a spicy scent balance. At last I ran out of potato salad, so I decided to stop eating and bring back the meat.

This was a barbecue at Jesse Peppers, a restaurant in a small town called White Sulfer Springs, a small town in the middle of Montana. According to owner Mel Redding, potato salad is a three-generation family collaboration that combines the elements of a mother’s potato salad with the tricks of her son’s recipe.

Many families have special potato salad recipes, but if each family has their own potato salad recipe, we know that we are dealing with a serious chef crew. They were like the Chicago Bulls team, who were completely dominant even when Michael Jordan wasn’t on the court.

Mel explained that the restaurant exists thanks to his son’s chef, Jesse Peppers, who died in a car accident nearly two years ago.

“The last time I met him, he visited me,” Mel told me. “He said it was time for us to start a family restaurant. I was divorced. The boys were tired of working for others. We are all changing He needed me. He promised me to do it. “

After Jesse died, he left a larger hole than the real thing. The family left Vermont, bought an old restaurant in White Sulfur Springs, Montana, and set about working to realize his ideas. In the process, the restaurant turned this small town near the Continental Divide into a culinary destination.

Jesse was an overflowing man with a big laugh, and he is still very present in the kitchen. He is mentally there and his jars and knives have special shelves. Every afternoon, his brother plays dubstep music in honor of him. As a family member graduating from cooking school, Jesse’s tricks, tactics and recipes are everywhere on the menu. And while the restaurant story isn’t posted, locals are learning why Jesse Peppers are here. “I try to tell at least two customers about him every day,” Mel told me.

White Sulfer Springs is located on the plateau of the watershed between the Yellowstone and Missouri rivers. This last winter shelter is still snowing as of last week, but residents are embracing this nest of gastronomic innovation. The story of Jesse Peppers is still in its infancy, and Mel and Travis generously shared the potato salad recipe, so I was able to write another chapter.

Part of what makes this potato salad so satisfying is its protein content. Contains large boiled eggs and crushed bacon. One day at the restaurant, they make it with the rest of the barbecue, such as the burnt edges of brisket. It goes great with charred hamburger meat. Any meat can foam in a creamy sauce and lose its identity, but we always know it’s there. Of course, unless you want meat. The food can be vegetarian or vegan as you wish.

The recipe is to blend mayonnaise and sour cream with pickled cucumber, but when I first made it, I forgot to buy pickled cucumber. Instead, I used homemade pickled cherry bomb peppers and relish jars. It wasn’t the same, but small tweaks to a great recipe can sometimes give dazzling results. I enjoyed the heat of pickled peppers and it seemed appropriate to combine “relish” and “pepper” in the same sentence.

Jesse Peppers Potato Salad

Please enjoy with a rich and delicious main dish. If you don’t have a main dish, add more meat. Create a load for the entire picnic.

  • 12 large russet potatoes
  • 12 eggs
  • 1 large white onion, chopped
  • 1 large chopped red onion
  • 3 big dill pickles
  • 2 cups of celery, diced
  • 3 cups of sour cream (use regular uncultured sour cream that is too thick)
  • 3 cups of mayo (they used the best food, also known as Hellmann’s, but no mistake)
  • ½ cup mustard
  • ¼ cup of chopped fresh dill (not a troublemaker here, but I use more)
  • 2 cups of chopped pork ribs, bacon, browned and other juicy meat
  • 2 tablespoons of salt
  • 2 tablespoons of black pepper

Peel the potatoes, cut them into small pieces (ideally ⅜x⅜) and put them in a large saucepan. Add water to cover the potatoes and cook over high heat until tender. There is nothing muddy about this recipe. Tension and set aside.

Boil 6 cups of water and 1/2 cup of vinegar in a small saucepan. Add eggs, bring to a boil and simmer for 10 minutes, then transfer to a pan with cold water in it. Pour hot water and rinse with cold water. Then add ice and let cool.

Start chopping all the other vegetables into medium-sized dice. At that point, the eggs are ready to be peeled and cut into eight pieces each. Keep in the refrigerator until the end. Rinse your egg knife and chopping board.

Place mayonnaise, sour cream and pickles in a food processor or blender and stir for about 90 seconds until the pickles are sprayed.

Place onions, celery, mustard, dill, meat, salt and pepper in a large mixing bowl and mix well. Add the pickled mayonnaise and mix again. Add potatoes, lift from below, fold gently and mix smoothly.

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