Post by marlaoh on Jun 21, 2003 10:01:34 GMT -6
CHEF PALMER’S POTATO SALAD
Serves 6-8
8 large all-purpose potatoes
4 hard-boiled eggs, peeled and chopped
1 cup finely diced celery
1/2 cup chopped scallions
1/2 cup finely diced onion
1/2 teaspoon celery seed
1/4 teaspoon dry mustard
1-1/2 to 2 cups mayonnaise or to taste
2 tablespoons white vinegar
Coarse salt and freshly ground pepper to taste
Scrub the potatoes well. Place them in a large saucepan with cold water to cover over medium-high heat. Bring to a boil. Boil for about 30 minutes or until the potatoes are tender when pierced with the point of a small sharp knife. Drain well and allow to cool.
When the potatoes are cool enough to handle, peel and cut them into 1- to 1-1/2-inch chunks. Place the cut potatoes into a large mixing bowl. Add the eggs, celery, scallions and onion and toss to combine.
Stir the celery seed and dry mustard into 1 cup of the mayonnaise. Add the vinegar and stir to blend. When well-combined, fold the seasoned mayonnaise into the potato mixture, taking care not to mash the potatoes. Season to taste with salt and pepper and add additional mayonnaise until salad is as moist as you like. Cover and refrigerate for at least 2 hours before serving.
NOTE: If you have the courage to try to handle the potatoes when they are still quite hot, cut and dress them with the seasoned mayonnaise. They will absorb much more of the dressing and the finished salad will be deeply flavored. Do not add the eggs, celery, scallions and onion until the potatoes have cooled slightly.
Serves 6-8
8 large all-purpose potatoes
4 hard-boiled eggs, peeled and chopped
1 cup finely diced celery
1/2 cup chopped scallions
1/2 cup finely diced onion
1/2 teaspoon celery seed
1/4 teaspoon dry mustard
1-1/2 to 2 cups mayonnaise or to taste
2 tablespoons white vinegar
Coarse salt and freshly ground pepper to taste
Scrub the potatoes well. Place them in a large saucepan with cold water to cover over medium-high heat. Bring to a boil. Boil for about 30 minutes or until the potatoes are tender when pierced with the point of a small sharp knife. Drain well and allow to cool.
When the potatoes are cool enough to handle, peel and cut them into 1- to 1-1/2-inch chunks. Place the cut potatoes into a large mixing bowl. Add the eggs, celery, scallions and onion and toss to combine.
Stir the celery seed and dry mustard into 1 cup of the mayonnaise. Add the vinegar and stir to blend. When well-combined, fold the seasoned mayonnaise into the potato mixture, taking care not to mash the potatoes. Season to taste with salt and pepper and add additional mayonnaise until salad is as moist as you like. Cover and refrigerate for at least 2 hours before serving.
NOTE: If you have the courage to try to handle the potatoes when they are still quite hot, cut and dress them with the seasoned mayonnaise. They will absorb much more of the dressing and the finished salad will be deeply flavored. Do not add the eggs, celery, scallions and onion until the potatoes have cooled slightly.