|
 |
|
 |
|
American Potato Salad
| Ingredients: |
| • |
Double the preceding master recipe for warm Cooked Sliced Potatoes for Salad |
| • |
3 Tbs cider vinegar plus |
| • |
7 Tbs plus 2 tsp chicken broth or 7 Tbs plus 2 tsp potato-cooking water |
| • |
1 cup finely diced mild yellow onions tossed with a big pinch of salt |
| • |
2/3 cup finely diced tender celery stalks |
| • |
1/4 cup finely diced dill pickle |
| • |
Salt |
| • |
Freshly ground white pepper |
| • |
3 or 4 strips of crisply cooked bacon, crumbled |
| • |
3 hard-boiled eggs, diced |
| • |
1/2 cup canned red pimiento, diced |
| • |
2 to 3 Tbs minced fresh parsley |
| • |
3/4
to 1 cup Machine-Made Mayonnaise (see recipe following) 1/2 cup or so
to be folded into the salad; the rest reserved for final decoration |
| • |
Decorative
suggestions: crisp salad greens; sliced or quartered hard-boiled eggs;
parsley sprigs; strips of red pimiento; green and/or black olives;
quartered tomatoes or halved cherry tomatoes |
| • |
Machine-Made Mayonnaise |
|
|
|
Directions:
Assembling.
Turn the warm potato slices into the bowl and toss gently with the
liquid, onions, celery, pickle, and seasonings to taste. Let steep for
10 minutes, tossing carefully 2 or 3 times. When cool, toss with the
bacon, eggs, pimiento, parsley, and just enough mayonnaise to enrobe
the potatoes lightly.
*Ahead-of-time note: Cover and refrigerate, and the salad will keep perfectly for 24 hours.
Serving.
Check the salad for seasoning again. Line a serving bowl or platter
with the greens and mound the potato salad upon them. Spread a thin
layer of mayonnaise over the potatoes and decorate the salad nicely
with eggs, parsley, and whatever else you have chosen. |
|
|
 |
|
 |
|
|
|