Saturday, April 20, 2013

No Crunch Potato Salad


   When I was a kid my Mom, for the first time, made the standard potato salad with crunchy things in it like onions and relish. My siblings and I didn't like it one bit, too bad because we all love potatoes and boiled eggs, so she made it again with out the crunchy stuff, and we inhaled it! 
    Usually tastes change when you become an adult, like I now prefer mustard and relish on my hot dog instead of the standard kid favorite-ketchup.  But I still prefer the in unencumbered, simple, smooth texture of my Mom's Potato Salad.
    The following recipe is my version of this family favorite summer salad. 
NO CRUNCH POTATO SALAD  
Ingredients:
  • 5 large Baking Potatoes-(I prefer baking potatoes because you only have to remove the skin of 5 instead of 10 small/medium potatoes).
  • 8 large eggs
  • 2 cups Real Mayo like Best Food's or Hellmann's (no Miracle Whip).
  • 2 teaspoons mustard
  • 1/4 cup milk
  • 2 Tablespoons Agave Nectar
  • Juice from half a Lemon
  • 1/2 Tablespoon Kosher Salt
  • Fresh Cracked Pepper
  • 1/2 teaspoon Celery Salt
  • 1 teaspoon Onion Salt
  • Paprika for garnish
Directions:
  1. Clean potatoes to remove dirt and place in a large stock pot, cover with cold water and cook on high heat until it comes to a boil, reduce heat to medium high and cook until very tender about 60 minutes. Drain cooked potatoes, put back in pot and run cold water over them to aid the cooling process but make sure that they are cooked enough because the cold water will stop the cooking process. Peel the skins from the potatoes and dice into small bite size pieces placing them in a large mixing bowl. If some of the potato flesh falls apart while cutting them up, even better, you want the combo of potato dice and an almost mashed potato quality that aids in the creamy texture of this no crunch salad. Season potatoes with kosher salt, about 2 generous pinches; gently stir potatoes.
  2. Place eggs in medium sauce pan and cover with cold water 1 inch from the top of the eggs, add a generous amount of kosher salt (1 Tablespoon) and 1 teaspoon of vegetable oil to the water, cook on high until it boils, then cover with lid, remove from heat and set timer to 12 minutes. After 12 minutes, add cold water or ice to pot to stop the cooking process and cool the eggs slightly (keep the eggs in the water, do not take eggs out). Once cool enough to handle for peeling, tap the egg all around its side on a hard surface and set back into the water in pot. This helps the water/salt/oil get into the egg and aids in easier peeling. Peel all eggs while frequently dipping back into the water; and set aside in the fridge.
  3. Dressing: mix together mayo, mustard, milk, agave nectar and lemon juice, cover and place in refrigerator until ready to use.
  4. Mix together in a small bowl the following seasonings: 1/2 Tablespoon Kosher Salt, Fresh Cracked Pepper (I use about 8 turns of my pepper grinder-less or more to your liking), Celery Salt and Onion Salt. Pour mixed seasonings over cut up potatoes and mix well.
  5. Reserve 2 eggs for garnish and chop up the remaining 6 eggs and add to the potatoes.
  6. Pour the prepared dressing over the potatoes and eggs; stir till combined, then pour into a serving bowl and flatten the top with the back of a large spoon. Slice the 2 reserved eggs into round discs, garnish the top of the salad and then dust the top with paprika.
  7. Cover and chill in refrigerator for at least 2-4 hours (the longer it chills and sits the better the flavor).
Serves 10-12  


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