Kitchen: Tequila Pickle Shot Potato Salad

You read that right.  A potato salad that contains Casa Capistrano Blanco Tequila, and pickle juice!  Inspired by our friend Rustin, we elevated our recipe to include a tequila pickle shot.

​When is the last time you put Tequila in potato salad?  You can leverage this recipe without it...but our Blanco Tequila adds great flavor to the recipe if you remove the alcohol first. Try that at your own risk. We made this for a recent event, and it disappeared very quickly.  We received many compliments and requests for the recipe...with some folks scraping the container with their fingers when there wasn't anything left.  Rustin, this one is for you!

​

---

Ingredients
5.5 pounds of peeled russet potatoes (cut into 1/2 inch cubes)
4 eggs (to be boiled with the potatoes)
​
4 stalks of celery (12in long each, finely chopped)
1 medium white onion (finely chopped)
1/3 red bell pepper, (finely chopped)
2 dashes of celery seed

1 cup McCormick Mayonnaise with lime
French's Yellow Mustard (to taste)
4 oz chopped dill relish
​
4 oz dill pickle juice
4 oz Casa Capistrano Blanco Tequila

Salt
Pepper (finely ground)
Lawry's Seasoned Salt
Light sprinkle of Paprika over the top

Directions
1. Add diced potatoes to a deep pan.
2. Place eggs carefully within the potatoes and fill water to just cover the potatoes.
3. Bring to boil and cook for about 10 minutes.  Turn off and let stand for 3 minutes.
4. Carefully remove the eggs and place in a bowl with ice water.
5. Carefully drain the potatoes, return to pan and add scoops of ice and water sufficient to cover the potatoes with enough room for the ice to float above the potatoes.
6. Carefully stir the potatoes and add more ice as needed until the potatoes are chilled, then drain.
7. In a large bowl, place the chopped onion, chopped celery, bell pepper, relish, mayonnaise, mustard, and celery seed.  Mix.
8. Crack and peel hard boiled eggs.  Dice the eggs (we use an egg slicer 2x per egg.)
9. Add diced eggs to the mixture.
10. In a medium sized frying pan (stainless steel or nonstick), add the Casa Capistrano Blanco Tequila.
11. With good ventilation, heat the tequila until it starts to bubble.  Caution as the vapors are also flammable. We flambe the tequila carefully until the flames disappear.  Use caution if you try this.  When the alcohol has cooked out, add the pickle juice and turn off the heat.
12. Transfer the liquid to a pyrex cup and add ice to quickly cool the liquid.  As soon as the liquid is cool, remove the ice.  Add liquid to mixing bowl.
13. Add the drained potatoes to mix.
14. If the potato salad is too runny, begin to mash some of the potatoes against the side of the bowl while mixing until the desired consistency.
15. Check the salt and pepper level.  Add more salt, pepper, and Lawry's Seasoned Salt as desired. if you like more mustard in your potato salad, add to the desired level.
16. Transfer to a serving bowl or serving pan.  Sprinkle lightly with paprika before serving.  Sliced hard boiled eggs or bell pepper slices can be used as garnish.
​