Prep 30 mins
Cook 12 hrs
This was a huge hit at our wedding. It went terrifically well with the whole roast pig we did ;-)!
- 907.18 g small red potatoes or 907.18 g small yellow potatoes
- 340.19 g thick sliced bacon, fried crisp and cut into 1/2 inch pieces
- 354.88 ml diced red onions
- 4 green onions, sliced
- 177.44 ml dill pickle, chopped
- 177.44 ml good quality green olives, chopped (with pimentos is okay, just good quality)
- 14.79 ml garlic powder
- 236.59 ml mayonnaise
- 14.79 ml Dijon mustard
- 9.85 ml habanero sauce
- Peel (or not) the potatoes and boil with a good bit of salt.
- Drain and then cube when cool.
- Add salad ingredients to potatoes.
- Mix Dressing ingredients and then toss with salad ingredients& potatoes.
- Best if let to set overnight in the refrigerator, but let sit on counter 30 minutes before serving for the flavors to be most apparent.
This recipe is very similar to one I used as food catering manager as well as in our on premises coffe shop. Could not make enough! Customers special ordered it for catering functions. It requires patience while constructing but is well worth the effort. One thing I would advise: use quality ingredients which will elevate the taste. I shopped at Costco.
Yegads, this is a great salad. I did decrease the habanero sauce by about 1/2 and added some seasoned salt. Love all the good "stuff" that goes into the salad as it makes it extra tasty.
Living in Idaho and having no idea as to what Cuban cuisine should taste like,This recipe was a great hit. We do a weekly poker evening and have a suprise cuisine night once a month. I served this along with cuban sandwichs and had an instant hit. This will definately be in the front of my recipe box from now on.