Hold onto your chef's hats folks, because your pal Mags has just entered her first recipe competition. Generally I shy away from competition since the fiasco that was high school cheerleading try-outs (It turns out that the judges weren't keen on a bebopping klutz who fell on her face before she even got to the try out area, but that's a subject for another day and another psychiatrist.)
Anyway, the folks at Barhyte Specialty Foods were kind enough to send me an entire package of their Saucy Mama sauces and condiments and invited me to enter into their recipe competition. Personally, I was elated just to get the free products, but when I sat down and really put my mind to it, I thought that maybe I could come up with something that would at least earn honorable mention, or maybe they have a boobie prize for the most ridiculous recipe. I'm post-menopausal and suddenly I think I have a place in the recipe world! (Julia Child would so be hugging me right now if she were still alive.)
Here's where you, my readers, get to profit from the adventure. Simply leave a comment and you'll be entered into a giveaway for this bottle of Saucy Mama Cracked Pepper Marinade. (US and Canadian residents only)
And if I win the competition, I promise to donate the winnings to my favorite charity, Gleaner's Food Bank. I might even donate my junior high pom-poms to Good Will, but I can't promise that one right now because of attachment issues. (I still sleep with them at night)
I decided to use the Saucy Mama Sweet Onion Marinade in a potato salad recipe.
I was particularly pleased with the results because I consider myself a potato salad snob and I was proud of myself for stepping outside of my potato salad comfort zone. The sweet onion flavor of this marinade really makes a delicious and different potato salad.
Sweet Onion Potato Salad (serves 12)
4 pounds red-skinned potatoes, peeled and diced into 1/2 inch cubes
1 red bell pepper, seeded, diced
2 stalks celery, diced
1/2 cup Saucy Mama Sweet Onion Marinade
1 1/2 cups reduced-fat mayonnaise
1 1/2 TBSP Dijon mustard
1 TBSP sugar
1 1/2 tsp dried tarragon
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup fresh parsley, chopped
8 slices of bacon, cooked crisp then crumbled
Place potatoes into a large pot. Cover with cold water. Bring water to a boil, season water generously with salt, reduce heat to medium, and simmer for 15-18 minutes, or until potatoes are fork tender. Drain and let cool.
In a small bowl whisk together the onion marinade, mayonnaise, mustard, sugar, tarragon, salt and pepper.
Place cooled potatoes into a large bowl. Add the diced bell pepper, celery and parsley. Pour dressing over all and stir to combine well. Refrigerate for at least two hours. Garnish with crumbled bacon before serving.
*Don't forget to leave a comment. You have until midnight on Monday, Sept.13th and I'll announce the winner on Tuesday, Sept. 14th.
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