Saturday, February 6, 2010

Jalapeno Potato Salad & Raspberry Chipolte Ribs

I'm usually a traditionalist when it comes to potato salad. I like your basic "Southern, after church, covered dish, yellow mustard potato salad".

However, a few years ago, Robert at White Trash BBQ got me to try this Jalapeno Potato Salad recipe for something different. Before I go into the details, you have to go look at his blog to see the ridiculous picture of me that he included in his post. Trust me, it's worth the extra few clicks.

Jalapeno Potato Salad
adapted from the White Trash BBQ adaptation of Beverly Bundy's recipe

4 ea large potatoes, peeled and cubed into 3/4" pieces
1/4 cup coarse grain mustard
1/4 cup rice wine vinegar
1 teaspoon of roasted garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
3 ounces black olives, pitted and drained, halved
4 ounces feta cheese
1/4 cup green onion, sliced thin
1 to 2 ea jalapeno peppers, seeded and finely diced

Cook the potato in boiling water until it just starts to turn "fork tender".

Mix the mustard, vinegar, garlic, salt and pepper in a mixing bowl. Slowly add the oil while rapidly whisking so you get a good emulsification (not separating).

Drain the cooked potatoes and while still hot, add to the mustard mixture. Fold in the black olives, green onions & chili peppers.

While Bundy likes to serve her's chilled, I followed Robert's lead and like to serve this dish warm.

The jalapenos give a nice crisp texture and really aren't very hot when they have been seeded and finely diced.

This potato salad is quite a departure from the same ol', same old potato salad. I still enjoy a basic southern potato salad but this jalapeno version is now our favorite. The bold flavors of the feta, vinaigrette, and jalapenos bring it together.

Speaking of different, several months ago, I receive a care package of free samples from the folks at Fischer and Wieser. One of the samples was their Roasted Raspberry & Chipolte Sauce. It has been neglected for one reason or the other until now.

I had a very nice spare rib that I had trimmed St. Louis style (squared off). Actually, I had three, but froze two for later use.

I seasoned the rack with a rub...

Smoked it with lump charcoal and a blend of cherry and hickory woods in the Big Green Egg at 250f (put them on bone side up, I just flipped them for the picture) for 4 hours....

At 4 hours, the ribs were just starting to be done. I use the "bend test" to test for doneness (lift one end with tongs, the ribs should bend at almost a 90 degree angle). So I liberally brushed some of Fischer & Weisner's Roasted Raspberry Chipolte sauce....

At 4 1/2 hours, the ribs were done. I used to do spares using the well known 3-2-1 method (3 hours naked, 2 hours in foil, 1 hour naked & glazed). But since I quit using foil, they are almost always done at 4 1/2 hours. Not sure why that is, but it's been consistent.

I'll be honest, I was not sure what to expect from the raspberry chipolte sauce. In fact I was skeptical. I'm happy with just "naked" or dry ribs but the rest of the family prefers sweet glazed ribs. All four of us thought these ribs had a pleasing blend of sweet and savory tastes. We eat a lot of ribs here so it takes something different to catch our attention and this finishing sauce did it. I liked them and they LOVED them.

We'll definitely use this sauce on ribs again.

Now that lunch is over, it's time to start thinking about dinner.


  1. As usual looks great! You should do a cookbook!

  2. HA! loved that photo of you. I'm very much a traditional yellow mustard, mayo after church potato salad, but will give this a try! Looks wonderful.

  3. Thankfully I have ribs on the Superbowl menu because I wouldn't be able to stand looking at these photos otherwise - Delicious Chirs, or should we call you Tigger from now on? That photo is a classic! The potato salad looks scrumptious too! Enjoy the weekend :-)

  4. Great looking meal and should have boosted your spirits on such a dreary day. I tried the sauce in a stuffed loin last month and liked it a lot.

  5. Did you notice your banner is a 'photo bucket is too large' sign at the have gotten to loosen the belt buckle a little big fella!

    You had me at jalapeno, and you can rub me down with anything, just feed me!

  6. I'll take a rack of ribs! Those look great - wish I had some for the game tomorrow night.

  7. How did you know I needed a good potato salad recipe? We're doing a brisket tomorrow, and this will proudly go with it. Thank you :-)

  8. See see ribs in our menu this month. Awesome looking meal! I'm your new follower :).

  9. At the market yesterday I was waffling between ribs or wings for tonight's dinner. Looks like I made the wrong choice. Dang, those ribs look nice.

  10. Looked just great, as usual..I've got some free POM juice I plan to make into a BB-Q sauce, or maybe a salsa...

  11. Jalapeno potato salad equals LOVE! That sounds fabulous. I have been craving spicy food lately. Those ribs look REAL GOOD! The raspberry chiptole sauce sounds good to me, but my husband doesn't care for anything sweet on meat. Sounds like you might agree with that. That pic of you is hysterical. I think Piglet wound up on the grill;D

  12. Very Nice Meal!! First time posting on here, great blog, and outstanding photography.

  13. Is there something wrong with your blog? I am seeing photobucket bandwith exceeded EVERYWHERE!

    Anyway, the ribs look so good - the sauce sounds fantastic. I am loving the kick to your potato salad, my husband would really, really dig it.

  14. Those ribs look great, the salad sounds tasty also.

  15. You are very brave to wear that costume. Jalapeno's and chipotles are two of my favorite peppers. Good Job!

  16. Isn't there some sort of fine for impersonating Tigger?!!? There should be! I WISH I'd had this potato salad recipe sooner - would have made it for the big game/feast...but I'll try it soon- it's right up my alley! The ribs sound great too...don't know how I'll convince the carnivores I live with to indulge me with the raspberry but if they chose not to then all the more for me! Thanks! xo, Nan

  17. I'm an avid jalapeno fan and that potato salad sounds so so good! Those raspberry ribs make my mouth water, too. Great post, Tig.

  18. Glad you like the potato salad tiggrr. It's one of my favorites too.

    Why'd you reduce the feta and jalapenos?

  19. Feta - Only because we only had one 4 oz pack of feta this time. I'd use the 2 oz more if we had it.

    Jalapenos - I have wimps in my family ;)

  20. Why does that picture not surprise me? Hysterical!! Oh and this post? you had me at jalapeno and then reeled me in with raspberry!


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