Potato Salad 3 Ways! | Chef Jean-Pierre

Name: Potato Salad 3 Ways! | Chef Jean-Pierre
Total time: 45 min
Ingredients: 1 tbsp Dijon mustard; 4 to 3 Garlic, roughly chopped; ¾ cups Parsley, chopped, roughly chopped; 1 cup Olive oil; 2 tbsp Vinegar; Salt; Black pepper; 2 ½ tbsp Lemon; 4 + 3 lb + 4 lb Potato, sliced diced; 1 ½ cups Green bean, cooked; 1 cup Cherry tomato, sliced; ½ cups Black olive; 1–2 tbsp Caper; 4 Egg; ½ lb Bacon, chopped; ½ + ½ cups Red onion, diced; 2 tbsp Balsamic vinegar; 3 tbsp Extra virgin olive oil; 2 tsp Sugar; 1 tbsp Dill, chopped; ¼ cups Scallion, sliced; 2 tbsp White wine vinegar; 2 tbsp Sun dried tomato, finely chopped; ¼ lb Salami; ½ cups Kalamata olive, sliced pitted; 1 cup Artichoke; ¼ cups Parmesan cheese, grated; 10–12 leaves Basil

By Chef Jean-Pierre · 45 min

Ingredients

Dijon mustard1 tbsp
Garlic · roughly chopped4 to 3
Parsley · chopped, roughly chopped¾ cups
Olive oil1 cup
Vinegar2 tbsp
Salt
Black pepper
Lemon2 ½ tbsp
Potato · sliced diced4 + 3 lb + 4 lb
Green bean · cooked1 ½ cups
Cherry tomato · sliced1 cup
Black olive½ cups
Caper1–2 tbsp
Egg4
Bacon · chopped½ lb
Red onion · diced½ + ½ cups
Balsamic vinegar2 tbsp
Extra virgin olive oil3 tbsp
Sugar2 tsp
Dill · chopped1 tbsp
Scallion · sliced¼ cups
White wine vinegar2 tbsp
Sun dried tomato · finely chopped2 tbsp
Salami¼ lb
Kalamata olive · sliced pitted½ cups
Artichoke1 cup
Parmesan cheese · grated¼ cups
Basil10–12 leaves

Instructions

Shred the lettuce and put it in a serving bowl.
Mix the finely chopped red onion, diced tomatoes, chopped cilantro, salt, pepper, a drizzle of olive oil and fresh lime juice in another bowl. Set aside.
Pit the avocados, season with salt, pepper and a squeeze of lime, then mash with a fork and set aside.
Mix the mayo, sriracha and 2 to 3 tablespoons of water. Transfer to a squeeze bottle if you like.
Blend the cilantro, cashews, salt, the juice of one lime and about 1/3 cup water on high until liquid. Transfer to a squeeze bottle if you like.
Rinse and drain the rice 2 to 3 times, then set aside.
Finely chop the garlic and onion. Deseed and finely chop the jalapeño. Dice the tomatoes.
Heat the oil in a medium saucepan over medium heat. Add the onion and jalapeño and sauté for 5 to 7 minutes. Add the garlic and sauté for a couple of minutes.
Stir in the smoked paprika, sweet paprika, oregano and salt. Add the tomatoes and cook for a few minutes.
Add the rice, stir, then add the water and raise the heat to medium-high.
When the water bubbles, lower the heat to medium-low. Cover and cook for 15 minutes. Turn off the heat and let it steam, covered, for 10 more minutes.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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