Preparation time: 15-20 mins.
Cooking time: 25-30 mins
Serves: a crowd
Dietary guidance: v v
5 lb Potatos (red work the best but its always fun to play) cooked till fork tender, and sliced into 1/4 in. rounds
3 Carrots, grated
1 Green Pepper, 1/4in dice
3 cloves Garlic, crushed and chopped
1 cup red onion
3 stalks Celery, 1/4in dice
1/4 cup Capers
1 cup prepared Italian Dressing (I prefer Newman's Own Light Italian it has the best flavor, and the lemon-y taste bounces on your tongue.)
libral amounts of:
cracked red pepper
cajun/creole seasoning blend (penzey's)
1 Cup Veganaisse (or other mayo substitute, or hell, if your not a strict vegitarian, use the real stuff even though no one will be able to tell...it fooled my mother...)
1/8 cup of your favorite zippy BBQ sauce
1/8 cup spicey brown or Dijon mustard
2-4TBS. of Louisiana style hot sause (Mama likes it hot)
salt and black pepper to taste...
Cook potatos to fork tender and let cool, untill they can be handled
put first seven ingedients in a large bowl (I use a huge roasting pan as my bowl for this one)
Combine Marinade ingredients and disperse over salad, and fold to coat evenly. I put the marinade on and then mix the dressing to allow the flavors to meld for 2-3 mins.
combine dressing ingredients, and disperse over salad as well, and fold to coat evenly.
y'all come back now, here?!?!