1/2 dozen eggs
5 lbs. potatoes (Yukon gold are ideal)
1 lb. pepper bacon, thick sliced
1/2 purple onion
small bunch green onions
green bell pepper
red bell pepper
yellow bell pepper
3-4 jalapenos (fresh)
1 habanero (optional)
entire head garlic
small jar gherkins
1/2 pound blue cheese (to taste)
1/2 bunch cilantro
dried red pepper (pizza peppers)
Hard boil eggs. Once cooled, shell and chop to small bite sized-bits and set aside.
Fry bacon til crispy. Save grease aside. (I prefer an extremely long, low-temperature fry for this.) Once cooled, crumble to small bits and set aside.
Chop potatoes into small cubes suitable for potato salad. Let soak in cold water for a while, then oven-fry them by placing them in casseroles or shallow baking pans with approximately 1/4 inch standing vegetable oil, add a few tablespoons of bacon grease and a few tablespoons of olive oil for taste, sprinkle with black pepper, paprika and/or dried red pepper. Cook in preheated 425 degree oven, turning occasionally with a spatula or spoon to ensure all sides brown. Remove from oven when some browning has occured and potato cubes are cooked through, drain, set aside in bowl lined with paper towels.
Chop down onions and bell peppers to small, bite-sized pieces. Chop down jalapenos and garlic cloves to almost-minced size. If using habanero, chop very finely. Be sure to be very wary of the habanero oil on exposed skin and do not touch your face while working with it -- gloves are highly recommended. Lightly fry all aromatics in small amount of bacon grease, drain them and set aside.
Chop down gherkins, chop down cilantro, crumble blue cheese, set in bowl with cooled eggs.
Combine all ingredients in large bowl with a light amount of mayonnaise. Fold in creamy horseradish to taste. Sprinkle in dry mustard, black pepper, paprika and other spices to taste. Mix gently, just to combine. Serve warm. If leftovers, microwave very briefly on low power before eating.