Memphis: Team Jegs chef recipe

Inside Out Potato Salad Memphis, TN Team JEGS chef Nicky Morse brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the ...

Inside Out Potato Salad
Memphis, TN

Team JEGS chef Nicky Morse brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries during his career. From the knee of his Italian grandmother to exhaustive training at Ohio's top French restaurant, Morse's knowledge of cooking is as varied as the recipes he offers.

Everyone's grandmother cooked a little different, especially potato salad. I have had potato salad with celery seed, horseradish, seafood, and a number of other variations. I particularly love a lot of pickles in my potato salad. Sometimes I pour the pickle juice in the potato salad for even more pickle flavor.

Jeg's buddy, Jim, brought me a jar of McClure's pickles to the track. Wow- they are pretty awesome! I love the flavor and the texture. I like the tough outer part much more than I like the soft inside with the seeds. That is why I took the seeds out of this recipe. This recipe brings a new look to a picnic. Who ever thought of eating potato salad with your fingers?

Inside-Out Potato Salad
(Makes 8)

Ingredients:

      1.5 Cups               Potato (Peeled- Small Dice)

½ Cup Mayonnaise
¼ Cup Celery (Peeled- Fine Dice)
2 Tablespoons Red Onion (Fine Dice)
1 Tablespoon Parsley (Chopped)
1 Tablespoon Brown Mustard
2 Eggs (Hard Boiled- Chopped)
8 Halves Pickle
2 Slices Bacon (cut each piece into 8 pieces / cooked)
To Taste Salt
To Taste White Pepper
To Taste Paprika
As needed for garnish Parsley Sprigs
As needed for garnish Chive tops

Procedure:

- In lightly salted water, cook the diced potato until tender; strain and chill.

- Add the following to the potatoes and stir until well mixed: mayonnaise, celery, red onion, chopped parsley, brown mustard, salt and white pepper.

- Scoop out the inside of each pickle half. I used the back side of a vegetable peeler.

- Put the potato mix into each pickle shell.

- Sprinkle with paprika

- Stick two pieces of bacon in each. Sprinkle on chopped egg.

- Garnish with parsley springs and chives.

Enjoy!

-credit: team jegs

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Series NHRA