Post by chief_cook2 on May 29, 2003 16:14:47 GMT -6
Okay, remember the last time you made a batch of our cole slaw? (I know it was terrific, Helen, you sent me an email, remember?) Well, the one thing that you found aggravating was the left over dressing. There wasn't much, but it was still there a week later, sitting in the back of the 'fridge wearing that self-deprecating smile we so often see on abandoned food. Here's what to do with it: make some other salads! It seems so simple, once you think about it. Whether you're having a big family weekend BBQ or just a few cute sandwiches over for lunch, you probably want more than just cole slaw.
But you can't just boil up some potatoes and dump the same cole slaw marinade on them and call it potato salad. Oh, no, Clarisse. You have to pretend to create an entirely new dressing. Here's how we do it at Jack Cooper's. Each recipe is based on a pint of left over cole slaw dressing. That will yield about 4 to 5 pints of potato salad. If you have more dressing, increase everything else appropriately.
What
Cole slaw dressing - 1 pint, more if you have it.
Potatoes - 4 ½ to 5 pounds. Don't use baking potatoes, use Idaho potatoes if you can, they're the most consistent..
Celery - about 3 stalks, 4 if they are small. Don't use old, dried out celery. You can use young celery that has gone a little limp, though.
Salt and white pepper to taste. You will have to add more to the potato salad, even if you've put some into the cole slaw mix.
How
Boil the potatoes (whole, with the skins intact) in plenty of water until they are fully cooked, but still firm. When they are done, immerse them in cold water, with ice if you have plenty available, to cool them quickly. When they are cold, peel the skins and cut them up into slices and chunks.
{Wait, stop the music! Did you catch that? I just made a classic recipe writer's mistake. I assumed that you know how to peel a boiled potato. Of course, it seems obvious. You don't have to be a rocket scientist to peel a potato, right? Well, like everything else in life (Uh, uh, Celia, go get Uncle Bernie. Warren's going off again.) there are many ways to do it - most of them are the wrong way. Here's the right (easiest, with least waste) way: Use a non-serrated butter knife or a clam knife or any blunt edged utensil, even the back of a spoon. Hold the potato firmly in your weaker hand and drag the edge of the utensil along the skin of the potato. If the potato is cooked properly, the skin will practically slide off. Do not, under pain of verbal abuse, use a vegetable peeler. If you do, you will end up with more waste than potato. } Thank you for your kind attention. The recipe itself continues in the next paragraph.
The pieces of cut potato should be large to begin with because they will break apart as you mix them with the dressing. Set the sliced/cut potatoes aside in an incredibly large bowl, wash basin or, if nothing else is available, that old fashioned bathtub with lions' feet you set outside in the back yard three years ago - remove the goldfish first. Wash the celery and remove the larger leaves. First chop the stalks into smaller pieces then mince the celery using a food processor or blender. Squeeze out the excess water and add the minced celery to the cut potatoes.
Okay, now add the cole slaw mix. Here's the scary part: using your actual hands (please wash first, and remove your jewelry), toss the potatoes, celery and cole slaw mix. Have someone else add salt and white pepper (remember, black pepper leaves spots) while you continue to toss. Put the mixed salad back into the refrigerator until you are ready to serve.
By the way, if the potato salad seems very wet at this point, don't despair. The potatoes will continue to release starch that will thicken and "absorb" the liquid in the dressing. If, when you are actually ready to serve it, the salad still seems wet, use less next time - sorry.