Heaven City's Wisconsin Potato "Louie" Salad

From Executive Chef/Owner Jimmy Wade,
Heaven City, Mukwonago, WI

Yield: 4 entrée servings

INGREDIENTS:

Jimmy’s Special Sauce:

4 tsp. peanut oil
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)
As needed Boston or Bibb lettuce leaves, washed and patted dry
2 cups cooked lump crabmeat, preferably fresh
1 each hard-cooked egg, cut into wedges
Garnish snipped fresh chives

PROCEDURE:

For Jimmy’s Special Sauce:

1) In small skillet over medium heat, heat 2 tsp. of the peanut oil. Add chopped onion and garlic. Cook until soft and lightly browned, 5 to 7 minutes.

2) Transfer to blender container and add remaining ingredients including remaining 2 tsp. peanut oil.

3) Cover blender tightly, blend until smooth; set aside.

For Sauce Louie:

1) In small bowl, combine all ingredients until well blended. Cover and refrigerate.

For Salad and Plate Assembly:

1) Cover Wisconsin potatoes with cold water; bring to a boil. Cook until tender when pierced with tip of a sharp knife, about 25 minutes.

2) Drain; when cool enough to handle, slice into rounds.

3) Arrange 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 ¼ cup of Sauce Louie over crab and lettuce on each plate.

6) Drizzle potatoes on each plate with ¼ cup of Jimmy’s Special Sauce.

Garnish with hard-cooked egg slices or wedges and snipped chives