Potato Salad 1
Note: Adapted from McIlhenny Co., 16 Classic American Recipes, Jean Anderson Note: If you're not into making your own mayonnaise, substitute the dressing ingredients and the whipped cream with mayonnaise and sour cream. You'll hardly notice the difference and it's a lot easier! You should still add the dry mustard and vinegar and Tabasco is a must. If you use plain mayonnaise, you may want to add sugar to taste. Mix in bowl the vegetables: 3 lbs new potatoes, boiled, peeled and cut in 1/2" cubes 4 hard-cooked eggs, peeled and coarsely chopped 6 scallions, trimmed and coarsely chopped (include some tops) 1/2 cp coarsely chopped sweet red pepper (not traditional but nice) I added celery because potato salad just doesn't seem right without it For the dressing: 1/4 cp sugar 2 t salt 1 1/2 t dry mustard In double boiler top, combine sugar, salt, and mustard, pressing out all lumps. Mix into mixture: 4 large eggs, lightly beaten 1/3 cp melted butter 1 cp cider vinegar 3/4 t Tabasco pepper sauce Set double boiler top over simmering water and cook, stirring constantly, 10-12 minutes, til consistency of mayonnaise. Quick-chill dressing by setting in ice bath. When cool, fold in: 1 cp heavy cream, whipped Mix all ingredients together and add Tabasco to taste. Cover and chill several hours before serving.
Potato Salad 2Note: This cook has been searching for a mayo-based potato salad that combines the essential elements for our taste buds: crunchy and creamy. Boiling potatoes whole before peeling takes too long and is stifling in a hot summer kitchen. At last I find one that fits the bill. Cook's Country America's Test Kitchen has a secret: after draining the potatoes, they are spread on a rimmed baking sheet, drizzled with pickle juice, and rested for about 30 minutes. Who woulda thought!