Farm-style Potato Salad
2 pounds potatoes, (peeled only if the skins are too hard)
1 small red onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup sweet green relish
4 hard-cooked large eggs, chopped
2 hard-cooked small eggs, sliced (for decorating the top)
1/3 cup mayonnaise (recipe to follow)
1 Tbsp prepared horseradish
2 Tbsp cider vinegar
1 Tbsp Dijon mustard
2 Tbsp fresh chives, snipped
1/4 cup fresh parsley, chopped
salt & pepper to taste
several nasturtium flowers to decorate the top)
Halve and cook the potatoes in lots of water for about 25 minutes until tender, then drain and cool completely. Meanwhile, put the eggs in cold water in saucepan and bring to boil. Hard boil for one minute, then turn down the heat to a medium boil for 10 minute. Immediately cool in cold running water until completely cold (or the yolks will go black!). Chill in the fridge until you are ready to peel and chop or slice them. Be aware that fresh eggs are very hard to peel!
Chop the potatoes into 1 cm cubes. Combine potatoes, onion, celery, relish, and chopped eggs into a large bowl. Combine mayonnaise, horseradish, mustard, vinegar and the seasonings in a small bowl with a whisk. Combine dressing gently with the potatoes.
Decorate the top of the salad with sliced eggs and nasturtium flowers. Cover and chill. Be safe, keep your salads chilled at the bbq too!
Home made Mayonnaise1 egg yolk
1/2 tsp salt
1/2 tsp Dijon mustard
2 tsps lemon juice
1 Tbsp white wine vinegar
1 cup oil, I usually use canola or olive oil (please read note)
In a glass bowl, whisk together egg yolk, salt & mustard. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, increase the oil flow to a constant thin stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. If you add the oil too quickly and it splits don't throw it away! Start again and when you get to the point where it starts to thicken, add the "broken" mayonnaise. Works like a charm and no waste.
You can refrigerate home-made mayonnaise for up to 1 week.
Olive oil versus canola oil. It is really a matter of taste and technique. If you are just starting out, use canola because it has a light flavour, and doesn't tend to "split" as easily as olive oil. If you love the flavour of olive oil, start by adding 1/2 and 1/2 of canola and olive oil and gradually work your way up until you have mastered the sauce. For full-on flavour use the extra virgin olive oil. YUM!
(I got some of the wording ideas for my mayonnaise instructions from the "food network" and noticed this raw egg warning so I thought I would pass it on.)
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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