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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 2

Note: 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!
4 medium sized waxy (red or Yukon Gold) potatoes, peeled and cut ineo 3/4" pieces
1 medium onion, preferably sweet Vidalia, chopped
2 green onions, chopped
1 cp bell peppers, or dill or sweet pickles, chopped
1 t celery seeds
1/2 cp mayonnaise
1/4 cp sour cream
1/2 cp pickled hot pepper juice, or pickle juice
1/4 cp pickled hot peppers, or pickles, finely chopped
salt, pepper and tabasco sauce, to taste
1. Bring potatoes to a boil in 4 qts. water for 7-10 minutes. Or, steam for about 15-20 minutes, till fork-tender. Drain and place on a rimmed baking sheet. Drizzle with pepper juice and set aside for 30 minutes. 2. Prepare veggies and set aside. 3. Combine mayo, sour cream, and celery seeds. 4. Combine all ingredients, toss, and add salt, pepper, and tabasco.