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HEAVEN CITY’S WISCONSIN POTATO “LOUIE” SALAD

“You should be proud to tell your guests you’re serving Wisconsin potatoes. Wisconsin farmers take such great care in what they do, and they’re careful stewards of their land. I could tell the difference the minute I put a Wisconsin potato in my mouth. I see no reason to use anything else.”
Executive Chef/Owner Jimmy Wade, Heaven City, Mukwonago, WI
Wisconsin Potato & Vegetable Growers Association www.wisconsinpotatoes.com

YIELD: 4 servings


INGREDIENTS:
Jimmy’s Special Sauce:
• 4 tsp. vegetable oil, divided
• ¼ cup chopped onion
• 1 clove garlic, chopped
• 2 Tbsp. roasted pine nuts
• ¼ cup milk
• ¼ cup crumbled farmer’s cheese
• 1 each fresh jalapeno or other chili pepper, quartered, seeded
• Pinch salt
• Pinch ground turmeric

Sauce Louie:
• ½ cup mayonnaise
• 2 Tbsp. each heavy cream, chili sauce, finely chopped sweet red or yellow peppers and finely chopped scallions
• 1 Tbsp. fresh lemon juice
• ½ to 1 tsp. Worcestershire sauce

Salad:
• 1½ lbs. Wisconsin red-skinned potatoes (4 to 6 medium potatoes)
• Boston or Bibb lettuce leaves, washed and patted dry, use as needed.
• Salt and Pepper to taste,
• 2 cups cooked lump crabmeat, preferably fresh
• 2 hard-cooked eggs, cut into wedges
• Snipped fresh chives to garnish


PROCEDURE:
For Jimmy’s Special Sauce:
1. In small skillet over medium heat, heat 2 tsp. of oil. Add onion and garlic. Cook until soft and lightly browned, 5 to 7 minutes.
2. Transfer to blender, add remaining Jimmy’s Special Sauce ingredients including remaining 2 tsp. oil.
3. Cover blender tightly, blend until smooth; set aside.

For Sauce Louie:
1. In small bowl, combine all ingredients. Mix until well blended. Cover and refrigerate.

For Salad and Plate Assembly:
1. In a large pan add potatoes and cover with cold water; bring to a boil, reduce heat and cook until fork tender, about 25 minutes. Drain potatoes, cool.
2. Slice potatoes into round slices.
3. Arrange potatoes around the outer rim of 4 salad plates. Arrange lettuce leaves in center; season with salt and pepper to taste.
4. Heap ½ cup of the crab on each plate.
5. Pour Sauce Louie equally over crab and lettuce on each plate.
6. Drizzle potatoes on each plate equally with Jimmy’s Special Sauce.
7. Garnish with hard-cooked egg wedges and snipped chives. Serve immediately.