Dragos Potato Salad Recipes

Steps:

• For the black beans: Soak beans overnight.
• Put the beans in a large stockpot and add 8 cups cold water. Bring to a boil, then add cumin, chili powder, oregano, basil, garlic, bay leaves, onion and salt. Cover and simmer until the beans are tender, about 1 1/2 hours.
• For the carnitas: Preheat the oven to 350 degrees F.
• Cut pork into 4 or 5 pieces. Rub chili powder, cumin, oregano, salt, pepper and chile sauce all over the pork and place in a baking pan. Add the garlic, bay leaf and onion. Add 1 cup of water to the pan and cover with foil. Bake until meat is tender and will shred with a fork, 1 1/2 hours.
• For the rosemary potatoes: Put potatoes in a pot of water and bring to a boil. Cook until tender when pierced with a fork, about 30 minutes. Drain the water and set the potatoes aside to cool.
• When the potatoes are cool enough to touch, smash them with your hands to flatten them into patties. Heat half the margarine on a flat-top grill or griddle until melted, then add the smashed potatoes. Put the remaining margarine or butter on top of the potatoes and sprinkle with rosemary and black pepper, then cook until golden brown, about 6 minutes. Flip the potatoes, then cook until golden brown, an additional 6 minutes. (Keep the flat-top hot.)
• For the avocado sauce: Put avocado flesh, cilantro, garlic and jalapeno in a blender. Blend while slowly adding milk of choice.
• For the dragon potatoes: Divide potatoes among 5 plates. Cover with black beans and top with carnitas. Grill the jalapenos on the flat-top for 1 minute and place on top of carnitas. Top dish with jack cheese, tomatoes, green onions, cilantro, sour cream and avocado sauce.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.