Classic potato salad
Courtesy of Aaron McCargo, Jr. for Food Network Magazine
3 large Yukon gold potatoes (about 1 1/4 lbs.), peeled and cut into 1-inch cubes
3 large eggs
1/2 c. diced onion
1/2 c. diced celery
2 Tbsp. sweet relish
1 Tbsp. Worcestershire sauce
1 tsp. hot sauce
Kosher salt and freshly ground pepper
1 c. mayonnaise
2 scallions, thinly sliced
Bring a large pot of water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop.
In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 tsp. salt, 1 tsp.
pepper and mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste.
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The Lady’s warm potato salad
Courtesy of Paula Deen, www.foodnetwork.com
8 medium red potatoes
1/4 c. chopped fresh parsley leaves
1/4 c. chopped green onion tops
1 c. chopped celery
3 hard boiled eggs, chopped
1/4 c. chopped bell pepper
1/4 c. diced pimento
1 tsp. lemon-pepper seasoning
2 Tbsp. seasoning salt (recommended: Jane’s Krazy mixed up salt)
1 Tbsp. Dijon mustard
1/4 c. mayonnaise
1 c. sour cream
In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender. Let the potatoes cool just to the touch and cut into cubes.
In a large bowl, combine the remaining ingredients. Add the potatoes and mix gently.
Serve at room temperature.
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Opinion, Pages 4 on 09/01/2010