Inside My Table #85 | Excerpt
Redneck Potato Salad with Blue Cheese and Bacon
Brian Peper is one of Minute Maid Park’s newest additions to the renowned culinary team at the home venue of the Houston Astros. Peper joined the club during the 2007 season as sous chef and returned in an expanded role in 2008 as executive sous chef. He oversees all catering in the ballpark suites, as well as the premium service food outlets, including The Diamond Club and Sam’s Bistro. Before taking up cooking, Peper was a tattoo artist. He’s also a passionate golfer.
We had his potato salad last summer during an Astros game and fell for its unabashed richness. Peper graciously shares his recipe.
2 ½ lbs. diced red potato
salt & pepper to taste
2 Tbsp. minced garlic
10 strips wood-smoked bacon
¼ cup diced celery
½ cup diced red onion
¼ cup diced green onion
1 cup Maytag blue cheese, crumbled
1 Tbsp. Dijon mustard
3 Tbsp. mayonnaise (homemade or good-quality jarred)
METHOD: Preheat oven to 375 degrees. Season potatoes with salt, pepper and garlic, then bake at 375 degrees until fork tender, about 20 minutes.
Cook off bacon, cool and rough chop. Discard the bacon fat. Mix together bacon, celery, onion, green onion, blue cheese, mustard and mayonnaise, then fold mixture into potatoes and season again with salt and pepper as needed. Serves 8.
