Wookiee Hut Cuisine presents:
Potato Salad, Appealing to Jedi and Senators
by SuSu, SuBeaux

Like most men, Anakin Skywalker loved tapatoes. He especially liked them served relatively plain, but early in his life, he fell in love with a woman who was sophisticated and had to look after her figure. He happily ate what she wouldn't; in any case, it was his habit as a former slave to waste no food, for he could never be sure when his next meal would come.

There was one topato "salad" that Anakin and his wife Padmé could share. It did feature the tuber, but it had a bed of lettuce beneath it, and had a rich, cheese-based sauce drizzled over it. It wasn't so much a side-dish as a full meal, and Anakin liked that it was filling as well as tasty. But mostly, he enjoyed eating with his wife; they didn't have many opportunities to eat together, and he preferred that they share a big platter of food. It made him feel like they were a normal couple, rather than a high-profile Senator and a heroic Jedi who was off to war!

After his wife died and he sustained grievous injuries, Anakin could never have food again. It bothered him, of course, but never more especially than when dishes he used to share with his wife would be served (to others) in front of him. He'd become enraged and his vision would even redden! He'd have to refrain from incinerating everyone in the room when that happened.

  • 10 medium-to-small sized floury potatoes, like Yukon Gold or Russet Burbank (Idaho baking) potatoes (about 3 lba / 1300 g), cooked (leftovers are good)
  • 3 eggs, hard-boiled and peeled
  • 6 oz / 170 g feta cheese, crumbled or whole
  • 2 oz / 55 g cream cheese, at room temperature
  • 1 garlic clove, coarsely chopped
  • small lemon, juiced
  • 1 tablespoon olive oil
  • 5 oz / 140 g can evaporated milk (NOT sweetened condensed!!)
  • 2 soda or saltine crackers
  • 1 to 2 tablespoons ají amarillo paste (a Peruvian hot yellow pepper paste) or a small jalopeno pepper, seeded and minced
  • ½ teaspoon palillo or turmeric
  • salt, to taste
  • pepper, to taste
  • 1 head Boston red leaf or Bibb lettuce, washed; leaves separated and pat dry
  • 10 black or kalamata olives, pitted, sliced in half (optional)
  • 1 tomato, cut into wedges OR cherry tomatoes, cut in half (optional)
If you have cooked potatoes, use those. Otherwise, scrub them and add to a pot of cold water and put the lid on. Place over high heat and boil till cooked through — the tip of a sharp knife should go in, and when you try to lift it out, the potato should drop off the knife. Drain the potatoes and rinse with cold water to stop the cooking. Allow to cool to room temperature before cutting into wedges.

Hard-boil the eggs (unless you have a few left over) by placing in a pot of cold water. Put the lid on the pot and boil the water; when it comes to a rolling boil, turn off the heat. DO NOT open the lid — leave it on for 10 minutes. Drain the eggs, and drop them into the sink to crack the shells. Peel the shells, and rinse in cold water. When the eggs are cooled to room temperature, cut them in half, and separate the yolks from the whites, and set aside.

To make the sauce, use a blender or food processor. Cut up the block feta (or use crumbles, which can be cheaper ... again, if you have left over cheese from some other dish, that's great) and put into the blender with the cream cheese, garlic, lemon juice, olive oil, and evaporated milk. Mix until well-blended, smooth, and creamy-looking. Crumble in the cooked egg yolk, crushed crackers, aji paste, garlic, palillo or turmeric. Blend again, till smooth. Season to taste with salt and pepper, if desired. Scrape into a bowl and cover. Place in the refrigerator, the sauce will thicken as it cools. Refrigerate for at least two hours.

Assemble the salad by lining a large serving platter with lettuce leaves, concave-side upward. Place the cut potatoes over the leaves, and intersperse with roughly chopped egg whites. Drizzle the sauce over the potatoes and eggwhites, and serve extra on the side. If desired, also scatter tomato wedges and olives over the top.

Serves 8 to 12.

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