4 medium Yukon Gold Potatoes, peeled and cut into 3/4 " cubes 4 large eggs 1 Tbs plus 1 1/4 tsp fine sea salt 1 cup green peas, fresh or frozen 2 Tbs annatto seeds 1/2 red bell pepper, chopped 1 Tbs Jamaican Curry Powder 1 tsp mustard powder 1/2 cup olive oil based mayonnaise 6 whole scallions, finely chopped 3 Tbs Catch a Fire Scotch Bonnet Pepper Sauce 1/2 tsp sweet paprika
1. Bring a large pot of water to a boil. Add the potatoes, eggs and 1 Tbs of the salt and return to a boil. Simmer until the potatoes are nearly tender, 5 to 7 minutes. Add the peas and cook 1 minute, then drain in a colander. Peel the eggs and set aside. 2. Heat the coconut oil and annatto seeds in a small skillet over medium heat. Once the seeds sizzle and the oil turns a rich orange, 1 1/2 to 2 minutes, strain the oil through a fine-mesh sieve into a bowl. Discard the seeds and return the oil to the skillet. Add the bell pepper and 1/4 teaspoon of the salt and cook over medium heat until it starts to sizzle. Stir in the curry powder and cook until fragrant, about 1 minute. Transfer to a bowl and stir in the mustard powder. 3. Chop 2 of the peeled eggs, place them in a large bowl, and use a fork to mash them into bits. Stir in the mayonnaise, 1 tsp salt, the scallions and Catch a Fire Scotch Bonnet pepper sauce, then stir in the curry bell pepper mixture. Stir in the potatoes and peas, then taste for salt. 4. Transfer to a serving bowl. Cut remaining eggs into quarters and top the salad with them, sprinkle with paprika and serve.