potato salad

This has Mexican crema with an entire lime to adjust it to sour cream. In an instant the lime juice reacts with the cream and it thickens impressively like magic. Plus a touch of sugar to counteract the taste. Like a citrus-y sweet/sour. 

Warm potato salad, deviled egg dressing

It is potato salad with deviled egg in it.

A dressing is prepared composed of the elements in deviled egg. The dressing is combined with warm cooked potatoes, somewhat dehydrated so that they absorb. 

Not this much bacon is used. I have it around and it must be cooked.

Potato cut all the way through as if making thick fries. Still connected at one end. This dehydrates the potato as much as possible while microwaving. 

Cross sliced after the potato is microwaved.

The egg is pressure cooked at 1/2 pressure, 7.5 LBS pressure for 8 minutes. These are Jumbo eggs, so 10 minutes. No trouble to pressure cook, it makes them much easier to peel at altitude, and I suppose at sea-level too. 

Potato salad, iceberg lettuce

Sliced through and microwaved to dry it out then cut completely open before it can glue itself back together.

Warm potato salad, tossed green salad, two dressings

Hamburger, potato and peach, pesto

Mint is very sophisticated. 

And we're thinking, well you have your mangos and those are nice but we have our peaches. Cling and Freestone. Or maybe it's Stone and Clingfree, whatever they are, the cling and stone both refer to the wood-like seed inside. And this very week the peaches are good as can be.

The potato was so delicious yesterday I did it again today except triple this time and fortified with wayward miscellaneous noodles.  

Potato salad breakfast

Song of Tubertater Should you ask me whence this salad With it tuberous potato With its starchy Solanaceae Tater of the harmful nightshade Tuber of the Solanaceae. Gather 'round and I shall tell you Where two crops are grown together Where the snake cuts through the Titons By the bends of big Snake River. In the valleys of the river Fields lay by the running waters. By the mighty running river. Mighty big Snake running water. Here are grown two plants together Mustard and the tubertater Grown together by the river By the mighty running river.  Golden fields of mustard yellow Give their seeds to Hellowatha Give their leaves to Tippytugboat Give their roots to Idaho.  And apple water slightly soured Soured cider of the apples Apple cider water soured Vinegar of apple cider Added to the mustard mixture And the odor of fried bacon Heap-big flavor of the bacon Give its flavor give its texture To the starchy tubertaters. Crawl the vine of gourd cucumber creeping vine of Cucurbitaceae. Soaked in brine and sweetened water Pickled in the sweetened water. Sweetened to a pickle relish. Contrast with the soured tubers Soured by the cider acid Sweetened by cucumber relish Contrast in the tubertaters.  This combined with leaves of parsley And the cut-up onion bulb Onion bulb and leaves of parsley Finish hot potato salad.  Thus the tale of Hellowatha And his main squeeze Tippytugboat Thus the tale of tubertater Hot potato tuber salad. With its onion bulbs and bacon With its parsley and cucumber And the mustard and the cider. And the sweet scent of the valley. Thus the tale of tater salad. Gather round now I shall show you Show you the same song in pictures.

3/4 cooked

ARTS !

Cider/mustard deglazes pan.

Pickles or pickle relish.

Cracked black pepper.

Yes, we do such things even for breakfast because our ways are different from your ways.

We native Americans like our potatoes un-peeled because we are natural that way. If we were making this for you pale-skin pimpled people then we would peel them to avoid challenging your delicate sensibilities and possible conflict. Neither would we fry the potatoes, but it is rough out here in the natural places and that is how we do things for ourselves. For you we would use chives for their color and their gentle onion flavor instead of Spanish onion which are altogether more rustic. 

Large chunks of sweet cucumber pickles would be better than pickle relish but we do not have regular sweet cucumber pickles around here for we are poor so pickle relish was substituted. 

Whole grain German style mustard is preferred but we do not have any of that either right now so we make due (do?) with what we have on hand. Such is the life close to nature and far from the convenience of grocery stores built up upon the sacred lands for the benefit of the pale-face people with their haughty attitudes and their metal baskets. With wheels. And  with your strange paper barter and plastic cards in place of wampum and where we feel unease at the unseemly spectacle  of cuts of buffalo wrapped in invisible plastic. 

Our parsley here is 50% cilantro leaves because we like that. Also, for the remainder we might toss in some chile flakes because we like that too. 

We prefer to keep the potatoes hot throughout the process because we believe it helps the Potato Spirit absorb and unify the mustard/cider vinegar dressing. Speaking of vinegar, if we were making this for you white guys with your hairy faces and your strange ways, only mentioning your disregard for the land and the water and the air, we would consider wine vinegar or something milder yet like rice vinegar.