All American Potato Salad

hello again loyal follower(s)

Part two of today was Potato Salad.  The recipe used was published in Cooks Illustrated July 1, 2004.  Of course Mr Nut made some minor adjustments.  This Potato Salad was more healthy than the one Mr Nut really loves (lots of mayo), but it was good.  Mr Nut would have added radishes and just a little more mayo.   Also for color a sprinkling of paprika on top.  The sweet pickle relish was vetoed by Mr Nut and Cyndy.

Here was the action:

The potato skins were left on, since that is where most of the heathy ingredients are.

It was important to not over cook the potatoes.

 Besides the potatoes, here were the rest of the ingredients,  The light green is chopped celery and the smaller cup is chopped red onion.

The seasonings minus the eggs.

Here was the proud Sous Chef with his rendition of the Cook's Illustrated recipe.






Recipe follows:


À bientôt,

Mr Nut  alias  Sous Chef

ALL-AMERICAN POTATO SALAD

Based on Cook’s Illustrated website recipe Published July 1, 2004.

Serves 4 to 6.     

Note that this recipe calls for celery seed, not celery salt; if only celery salt is available, use the same amount but omit the addition of salt in the dressing. When testing the potatoes for doneness, simply taste a piece; do not overcook the potatoes or they will become mealy and will break apart. The potatoes must be just warm, or even fully cooled, when you add the dressing. If you find the potato salad a little dry for your liking,add up to 2 tablespoons more mayonnaise.

INGREDIENTS

2 pounds russet potatoes with skins, cut into 3/4-inch cubes
1 tablespoon Sea salt

2 tablespoons distilled white vinegar

1 celery , chopped fine (about 1/2 cup)

2 tablespoons minced red onion

3  tablespoons chopped radishes

1/2  cup mayonnaise 

3/4  teaspoon powdered mustard

3/4  teaspoon celery seed

1 tablespoons dried parsley leaves

1/4  teaspoon ground black pepper

2  large hard-cooked eggs , peeled and cut into 1/4-inch cubes 

Sprinkle paprika over top of salad

INSTRUCTIONS

1. Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

2. Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes. 

3. Meanwhile, in small bowl, stir together celery, onion, radishes, mayonnaise, mustard powder, celery seed, parsley, pepper, and 1/2 teaspoon salt. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve. (Potato salad can be covered and refrigerated for up to 1 day.)