Gregory Morrow
_This Land Is YOUR Land_ 'Tater Salad
To celebrate the coming 4th of July holiday, herewith is the
world's BEST potato salad recipe (I know, *yours* is better
but from time to time I see nothing wrong with a bit of
potato salad chutzpah ;-). During these politically highly -
charged times it is guaranteed to please the palates of
*everyone* no matter what their political "persuasion" -
This is a simple recipe - the quantities and ingredients can
be very easily altered to suit your tastes. The SEKRET to
this recipe is the dressing - I don't like the texture of
chopped hard - boiled eggs so I simply blend the eggs INTO
the dressing...and the dill gives this salad a nice
"summery" taste.
INGREDIENTS:
For the salad:
- 5 lbs. cooked skin - on red potatoes, diced
- 1 bunch celery, PEELED and diced
- 2- 3 bell peppers (I like both red and green, yellow is
also nice), diced
- 1 cup onion (I prefer green onions; sweet red onions can
also be used), diced
- 1 bunch dill, chopped
For the dressing:
- one dozen hard - cooked eggs, coarsely chopped
- one - and - a - half to two cups olive or vegetable oil,
or mayonnaise or Miracle Whip
- 1 cup white wine or rice vinegar
- 1/3 cup stone - ground mustard (Boetje's is one good
midwestern brand, there are many others)
- liberal dashes of Tabasco sauce
- salt, pepper, etc. to taste. Additionally I really like
Tony Chachere's Cajun seasoning for this. Some folks also
fancy curry powder...be imaginative! Some of the Penzey's
spice blends would also be desirable here.
TO PREPARE:
- combine all the vegetable ingredients in a large bowl (for
this large amount, I often buy a disposable aluminum
turkey roaster with handles - it's easily transportable
this way if you are "travelling")
- in a blender or food processor combine all the dressing
ingredients and blend on HIGH until you get a nice creamy
consistency. Depending on your preferences, you may want
to add more or less oil, vinegar, or seasonings.
- fold the dressing into the vegetables. Garnish with
chopped parsley or dill or watercress, paprika, what have
you. I like to garnish with very thin and long slices of
red, green, or yellow bell pepper, arranged in a "cubist"
fashion. Voila - 'tater salad a la BRAQUE! An asparagus
garnish is easy and *most* elegant, too...again don't be
shy - dare to be creative!
That's all folks...!!!
To celebrate the coming 4th of July holiday, herewith is the
world's BEST potato salad recipe (I know, *yours* is better
but from time to time I see nothing wrong with a bit of
potato salad chutzpah ;-). During these politically highly -
charged times it is guaranteed to please the palates of
*everyone* no matter what their political "persuasion" -
This is a simple recipe - the quantities and ingredients can
be very easily altered to suit your tastes. The SEKRET to
this recipe is the dressing - I don't like the texture of
chopped hard - boiled eggs so I simply blend the eggs INTO
the dressing...and the dill gives this salad a nice
"summery" taste.
INGREDIENTS:
For the salad:
- 5 lbs. cooked skin - on red potatoes, diced
- 1 bunch celery, PEELED and diced
- 2- 3 bell peppers (I like both red and green, yellow is
also nice), diced
- 1 cup onion (I prefer green onions; sweet red onions can
also be used), diced
- 1 bunch dill, chopped
For the dressing:
- one dozen hard - cooked eggs, coarsely chopped
- one - and - a - half to two cups olive or vegetable oil,
or mayonnaise or Miracle Whip
- 1 cup white wine or rice vinegar
- 1/3 cup stone - ground mustard (Boetje's is one good
midwestern brand, there are many others)
- liberal dashes of Tabasco sauce
- salt, pepper, etc. to taste. Additionally I really like
Tony Chachere's Cajun seasoning for this. Some folks also
fancy curry powder...be imaginative! Some of the Penzey's
spice blends would also be desirable here.
TO PREPARE:
- combine all the vegetable ingredients in a large bowl (for
this large amount, I often buy a disposable aluminum
turkey roaster with handles - it's easily transportable
this way if you are "travelling")
- in a blender or food processor combine all the dressing
ingredients and blend on HIGH until you get a nice creamy
consistency. Depending on your preferences, you may want
to add more or less oil, vinegar, or seasonings.
- fold the dressing into the vegetables. Garnish with
chopped parsley or dill or watercress, paprika, what have
you. I like to garnish with very thin and long slices of
red, green, or yellow bell pepper, arranged in a "cubist"
fashion. Voila - 'tater salad a la BRAQUE! An asparagus
garnish is easy and *most* elegant, too...again don't be
shy - dare to be creative!
That's all folks...!!!
