* Exported from MasterCook *
Pomme de Terre Salade - Tom Shunick's Famous
Potato Salad
Recipe By : Tom S. on a theme of Ladies of St. John's
Lutheran Church Serving Size : 8 Preparation Time :0:30
Categories : Potato Salad T. Shunick Recipe/Collection
Amount Measure Ingredient -- Preparation Method --------
------------ -------------------------------- 3 pounds red
potatoes -- up to 4 pounds 1 medium Vidalia onion --
chopped 1 medium green bell pepper -- chopped 1 sm. jar
chopped pimento -- optional chopped fresh parsley -- as
desired 3 stalks celery -- thinly sliced
1/4 cup sliced radishes -- optional 5 each eggs, hard-
boiled -- sliced -- reserve 1>garnish The Famous
Dressing Mixture: 1 cup mayonnaise
2/2 cup heavy cream -- unwhipped 2 tablespoons
granulated sugar 1 1/2 teaspoons salt 1 teaspoon
fresh ground black pepper -- more if desired 1
teaspoon paprika 1 teaspoon dry mustard -- more
if desired 2 teaspoons celery seed paprika --
for dusting
Important: Select potatoes that are uniform in size, thus
cooking time/tenderness will be perfect.
Scrub potatoes under cold water. Place in large pot and
cover with cold water. Add a couple teaspoons of salt if you
wish. Bring to boil and then let boil at a gentle boil for
about 25 minutes, test by piercing with the tip of a paring
knife. Potatoes should not be firm to pierce, but soft still
offering some resistance. Pour into colander and let cool to
the point you can handle them comfortably. (Remember, the
potatoes will continue to cook as they cool). Peel and
quarter and then slice, if desired, cut quarters in half and
then slice.
Meanwhile, thinly slice the celery (I use my mini-food
processor). Chop the onion and the green bell pepper. Slice
the radishes thin, if using. Slice the eggs with an egg-
slicer or knife. Reserve one egg (sliced) for garnishing
the top of the salad. Place all of the vegetables in a very
large bowl along with the potatoes. Add the chopped
pimento, if using.
For the dressing: Add the heavy cream and mayonnaise to a
bowl and mix together gently. Add the granulated sugar, the
salt, pepper, dry mustard, celery seed and paprika and
gently mix all together.
Gently, but thoroughly mix the dressing with the potatoes
and the vegetables. BE GENTLE, don't "mash" the potatoes.
Top with the reserved sliced egg and sprinkle with paprika.
- - - - - - - - - - - - - - - - - -
NOTES : Formatted by Tom Shunick and finalized on
August 8, 2000
This is the perfect potato salad.
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗