Last weekend we had lunch at The Nodding Donkey
before the SMU football game, and we were blown away by the experience. What we thought was going to be semi-okay bar food turned out to be true culinary works of art. That might be taking it a bit too far...John had the pulled pork and I had and Eggwich, but still - the food was phenomenal. John had the potato salad with his sandwich, and it was so good that we wanted to recreate it at home. Fortunately for us, the chef stopped by and we were able to ask what was causing the slightly reddish-orange tint in the dressing.
CHIPOTLE PEPPERS. Yum, great idea Chef at the Nodding Donkey. So I created a simple mayo-mustard based dressing and added some chipotles in adobo sauce, then mixed with potatoes, bacon, mustard, and corn. Delicious.
- 1-2 lbs. red potatoes
- 8 slices bacon, cooked
- 1 can corn
- 3/4 cup light mayo
- 1 tsp. yellow mustard
- 1 tsp. dijon mustard
- 2 chipotle peppers in adobo sauce, chopped and seeded (unless you want the extra heat)
- 2 spoonfuls of the adobo sauce
- dash red wine vinegar (optional)
- 2 tablespoons each chopped fresh chives and parsley
Slice the potatoes into small chunks (I cut them in fourths), then boil and drain. Mix the mayo, mustards, peppers, sauce, vinegar, S&P, and herbs in a small bowl. Place the potatoes and chopped bacon in a larger bowl. My husband thought the corn needed to be browned, so he took on that task:
Good job John. Add the corn to the large bowl, then mix together with the dressing. Serve warm or refrigerate several hours and serve cold. Tasted fantastic with Grilled Buffalo Chicken Sandwiches.
Labels: Side Dish