Pickled Jalapeno Avocado Potato Salad

What do you serve with Mexican or Southwestern main dishes? Refried beans? Rice? Green salad? Or maybe something a little unexpected?

Now that warmer weather is here...for the moment again, anyway...I decided to accompany black bean tostadas with something just a bit more summery. Not potato salad, not even guacamole, but a fresh take on the old salad standby that's kind of a mashup of both. With a big kick of heat!

The idea came about by accident when I'd tried a batch of jalapeno pickled eggs. The results were okay, but not what I was looking for exactly. I had this big jar of pickled jalapenos and onions leftover that I couldn't bear to just toss in the disposal. So I got busy and came up with this spicy twist on a standard.

Just a bit of advice. Taste your pickled jalapenos before you decide what quantity to use in the potato salad. Some brands are hotter than others. I've found the Old El Paso brand is comparatively mild (to my heat loving tastebuds, anyway), so I used the full cup. If you like more cilantro, use more...if you don't like it at all, leave it out. Like it tarter? Use more pickling liquid or more lime juice. Let your own taste and preference be your guide.

You know, I'm pretty sure I won't be saving this just for a TexMex meal. The heat of the jalapenos, soft creaminess of the avocado, the zing of lime and the crunch of celery all work together for one especially crave-able summer salad. It's too good NOT to have it a lot more often than that!

The inspiration.

Pickled Jalapeno Avocado Potato Salad

• 2 1/2 lbs Yukon Gold potatoes, cooked, cooled slightly, peeled and diced
• 1/2 C celery, diced
• 2 hardboiled eggs, peeled and chopped
• 1/2 C - 1 C pickled jalapenos, drained and sliced across - reserve liquid (the amount of pickled jalapenos you use depends on how spicy you like things and how hot the peppers are. Some pickled jalapenos are hotter than others.)
• 1/4 - 1/3 C minced fresh cilantro
• 1/4 C onion, finely minced
• 2 avocados, 1 very ripe, the 2nd not quite so ripe. The very soft one will be used in the dressing, the other diced for the salad.
• juice of 1 lime (2 T approx)
• 1/2 C mayonnaise
• 1/4 C reserved pickled jalapeno liquid
• 1 T Jane's Crazy Salt

In a large bowl, mix potatoes, celery, eggs, jalapenos, cilantro, onion, and the diced avocado. Set aside.

In a medium bowl, mash the soft avocado with a fork and add mayo, pickled jalapeno liquid, lime juice and Crazy Salt. Mix well and pour over the potato mixture. Mix gently, but thoroughly.

Chill until serving time.

Brunch-Time Bacon Lettuce Tomato Potato..The BBLTP

Here's a super simple take on a lunch classic transformed into a brunch treat....a BBLTP....brunch-time bacon lettuce tomato potato. So simple, it's almost a Quickie. Truthfully, if you have a baked potato on hand, it IS a quickie because it's a simple dish that's quick and easy to make.

Besides mimicking the flavors of my favorite in-season-tomato summertime treat, this hearty breakfast is a real stick-to-your-ribs meal. 

Take a baked Russet potato, scoop out enough flesh to hold one or two eggs (depending on the size of the potato and the size of your appetite), break an egg (or two) into the hole and bake until set. Sprinkle with pre-cooked crumbled bacon (store bought to keep with the easy theme here), a little chopped tomato, shredded lettuce and (not shown in the pic) a side of a little mayo blended with a smidge of lemon juice. What's a BLT or BBLTP without mayo?!

The perfect accompaniment? Well, a Bloody Mary, of course. Isn't that the answer to any brunch question?

The BBLTP

(Brunch-Time Bacon Lettuce Tomato Potato)

• 1 baked potato, cooled - take a thin slice off the top and discard (or butter and eat...bonus for the cook!), scoop out enough flesh to hold 1 or 2 eggs - Make these the night before to this step and brunch will come together in no time
• 1 or 2 eggs per potato, depending on the size of the potato AND your appetite
• a handful of pre-cooked and crumbled bacon, warmed in the microwave - I get mine at Costco
• shredded Romaine lettuce
• finely diced fresh tomato
• freshly ground black pepper 
• kosher salt
• butter

Preheat the oven to 400 degrees. 



First season the inside of the potato well with fresh ground black pepper, a little kosher salt, a pat of butter and a sprinkle of crumbled bacon. 

Break the egg(s) into the hollow of the potato and bake until the eggs are set. I like mine runny - makes a nice extra bit of sauce - but, if you like yours hard, go ahead, it's YOUR breakfast! Usually takes my oven about 30 minutes, yours may take more or less time. Remember, it's how YOU like it.

Remove from the oven, plate and garnish with bacon, tomato and lettuce.

And don't forget the mayo!