Last month, I was cooking out of The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen , and I think my two favorite recipes in the book were for the potato salad....
Potato Salad
For the mustard mayonnaise
2 egg yolks
2 T spicy brown mustard
juice of 1 lemon
2 T white vinegar
1 T. kosher salt
3 garlic cloves, peeled
1 3/4 c. safflower oil
Combine all dressing ingredients except the oil in the bowl of a food processor. Process until smooth and tripled in volume, about 3 minutes. Then, with the processor running, add the oil in a slow, steady stream through the hole in the top of the processor; continue mixing until the oil is fully emulsified.
For the potato salad
3 lb small red potatoes, halved
kosher salt
6 green onions, sliced
1 c. chopped flat leaf parsley
1 c. thinly sliced red onion
Boil potato in a pot with about a 1/2 c. kosher salt, drain and cool. Mix potatoes, parsley, scallions and onions and about a cup or so of the mayo (or to your preference). Season with salt and pepper to taste.
Later, I will write about the kaiser rolls. Meanwhile, I plan on enjoying this potato salad all summer!
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