Half a mile from my apartment is a shack. But its not just any shack. It's a burger shack. It's Bubba's Texas Burger Shack.
Why is that picture so dark? Well, legend has it that a few years ago, when the new Westpark Tollway was being built, the Texas Department of Transportation had purchased all of the right-of-way they needed except for one little plot at the end of the road. On this plot stood a little burger shack. TxDOT tried and tried to get the little burger shack to sell, but they weren't interested. "Sell us your plot," TxDOT cried, "or we'll build the highway right over you!" "Go ahead," replied the burger shack. "Build the highway over us. People will still come to our burger shack, and they will eat in the shade."
And eat in the shade they do. The place has it all - buffalo meat, Boylan creme soda, an incredible run-down shack, and an off-the-charts burger patty melt. Rye bread, buffalo meat, American cheese, fried onions and jalapenos, and special sauce.
They also have an incredible jalapeno potato salad. This recipe marks my first attempt to reproduce it at home. But it will not be the last.
And if you are asking, "But Jesse: the burger shack is so close to where you live, and the jalapeno potato salad only costs 99 cents. Why not just go there and buy it?" The answer is this. You cannot go to Bubba's Texas Burger Shack just to buy jalapeno potato salad. You might think that's what you are doing, but the next thing you know you have a half-pound of burger crammed into your face, and you weigh 400 pounds. Be warned.
Ingredients:
- 5 red Russett PO-TAY-TOS
- 1/4 cup chopped onion
- 2 jalapenos, chopped
- 2 celery ribs, chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 3 tablespoons spicy mustard
- 1 tablespoon hot sauce
- 1 teaspoon cumin
- some random amount of pepper, because no recipe ever says how much pepper to put in, they just say to taste, JUST TELL ME HOW MUCH GODDAMN PEPPER TO PUT IN
