Andy's scientifically-proven-to-be-the-very-best-in-the-world potato salad
I'm a journalist. Ergo, I'm not allowed to have any opinions at all, everything that I say is proven fact. (Can you hear the sarcasm dripping, yet?) Thus, this is, in fact, the very best potato salad in the world. The recipe is super easily doubled for big parties, and guaranteed to disappear. The trick is the ice cold water on both the front and back end of cooking the potatoes.
Serves: 5 to 10 fairly comfortably, although you always run out. Always. Without fail.
Preparation time: Do yourself a favor and give yourself an hour before you serve this salad: You'll understand why once you try it.
Ingredients:
• 2 1/2 pounds Yukon Gold potatoes
• 6 radishes
• 3 stalks celery
• 3 eggs, hard boiled
• 1/2 large or one small golden onion
• 1/2 C Miracle Whip or mayonnaise
• Seasoned salt to taste
• Fresh ground pepper to taste
• Course salt, either Sea salt or Kosher, to taste
• Sweet Paprika to taste
You'll also need: A large bowl of ice-cold water in which to soak the potatoes.
Directions
1) peel and quarter potatoes. Immediately soak the sliced potatoes in the ice water for at least 30 minutes.
2) While potatoes are soaking, clean and finely chop the onion, radishes and celery.
3) Heat about a gallon of water to boiling. Salt with a dash of table salt and carefully lower in potatoes. DO NOT DISCARD THE ICE WATER. You'll want it later.
4) Return water to boiling and boil the potatoes to desired doneness. For firmer potatoes, 7 minutes; for softer, more creamy potatoes, about 10 minutes.
5) While potatoes are boiling, hard-boil eggs in a smaller pot. Add a pinch of table salt to boiling water to help with shell removal. Hard boiled eggs take about 10 minutes.
6) Remove both potatoes and eggs from boiling water and immediately place in the ice water you saved from first soak. This will stop them from cooking immediately. Allow them to sit for five minutes or so, then remove eggs and drain potatoes into large colander.
7) Allow potatoes to stay in colander until dry. Peel eggs and slice them into thin rings while the potatoes dry.
8) Once the potatoes are dry, build your salad. Mix together in a large bowl potatoes, celery, onion and radishes. Add Miracle Whip or mayonnaise and mix well. It will be coated, but not overly creamy. If desired, add more dressing.
9) Season with salt, pepper and seasoned salt to taste.
10) Top salad with sliced eggs to cover. Sprinkle with as much paprika as you desire.
---
Chopped Coleslaw with apples and celery
This tangy, vinegar-tinted coleslaw is simply the best I've ever had. I will never, ever serve another slaw as a side dish. It's another Steven Reichland masterpiece. (I owe him, and BBQ USA so much.) I made this for the first time on July 4, and it went over gangbusters. Too bad it was left out and not good the next day. :( It will make a second showing tonight alongside my inaugural brisket and some of Grandma Foster's Chocolate Pie.
Serves: A hell of a lot, depending on how much they've had to drink. (A dozen-plus easily)
Preparation time: No advanced preparation required.
You'll also need: A large, non-conductive (plastic or ceramic) mixing bowl.
Ingredients
For the slaw:
• 1 medium sized head of cabbage (1 1/2 to 2 pounds)
• 2 stalks celery
• 1 red delicious apple
• 1 small onion
For the dressing:
• 1/2 C Miracle Whip or mayonnaise
• 3 T apple cider vinegar
• 3 T sugar
• 1 tsp. celery salt
• 1 tsp. black pepper
Directions:
1) Make the dressing by combining all the ingredients in a large, non-reactive bowl. Whisk well until the salt and sugar dissolve. Set aside.
2) Core and chop the cabbage as course as desired. Reichland suggests processing it in the blender until it's fine: I prefer to shred mine with a heavy kitchen knife.
3) Peel, core and finely chop the apple.
4) Clean and finely chop the celery.
5) Clean and finely chop the onion.
6) Fold the vegetables and fruit together in a large, non-conductive bowl.
7) Drizzle with the dressing, toss to make sure all is getting coated.
8) Set aside for 10 minutes to allow the vinegar to "cook" the cabbage. Then try it. If you want, add more vinegar, celery salt or pepper to taste.
9) Let sit for at least 30 minutes before serving. This can be made up to 4 hours in advance of serving and refrigerated.
No comments:
Post a Comment