Recipe of the Week - Classic potato salad

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