Tuesday, July 5, 2011

Jenny's Eggy Potato Salad

Everyone has their own, special way of making potato salad so there are thousands upon thousands of variations. If you are used to pre-made, deli potato salad loaded with yellow mustard, this is far different.


 
Let me start by saying, I really dislike yellow mustard. I can't stand it. I will not eat a hamburger that has even accidentally had some wiped on it. So imagine how much I don't like to eat the average mustardy potato salad. Now on the other hand, I do like Dijon mustard and some of the more rustic, full grain mustards, and even dry mustard powder. I'm weird. I know.

This recipe has a bit of dry mustard powder in it so it's not completely bland. I would consider it to be a happy combination of mild deviled egginess and potato. I have taken this to various pot-lucks and had a number of people love it and ask for the recipe.

Ingredients
3 lbs potatoes, medium size, of a waxy variety
1 Tablespoon salt
water
2 eggs, beaten
2/3 cup sugar
1/2 cup white vinegar
1/2 cup butter
1 cup milk
1/2 teaspoon dry mustard powder
1 1/2 teaspoons salt
1/4 cup diced onion (optional)
1/4 cup diced celery (optional)
1/2 cup mayonnaise
8 hard-boiled eggs
sweet paprika

Method
1. Scrub the potatoes.  Combine the 1 Tablespoon of salt and potatoes in a large pot with enough water to cover them.  Bring to a boil and simmer until tender.  This should take about 40 minutes. If the skins start to split open, they are over-done.



2. After the potatoes have cooked about 30 minutes, start the sauce.  In a 2 quart sauce pan, combine eggs, sugar, vinegar, butter, milk, dry mustard, and salt.  Whisk to blend well. Bring up to a simmer over medium-low heat, stirring occasionally. Cook until thickened. Remove from heat and let cool while you continue.



3. Peel the potatoes while still warm. Be careful because they retain heat for a long time.  Cut potatoes into chunks. Place in a large mixing bowl.



4. Take 3 hard boiled eggs and slice into nice rounds. Set aside. These will be used for topping the potato salad. Normally, I would use an egg/strawberry slicing device. However, mine broke the last time I used it to make egg salad. For very neat, thin, slices, I do recommend using some sort of slicer.


5. Dice the remaining eggs. Add to the potatoes in the mixing bowl.


6. Combine the slightly cooled sauce with mayonnaise. Mix well.  Pour over the eggs and potatoes.  Fold with a rubber spatula to evenly coat the potatoes without breaking up the pieces. Transfer to your serving bowl.


7. Arrange sliced eggs on top of the potato salad. Sprinkle with paprika.  Cover and refrigerate overnight before serving.


Note: If you want crunchy onion and celery, add them to the sauce mixture in Step 6. If you want semi-crunchy onion and celery, add them to Step 2. Be sure to cook for 10 minutes.

If you want really soft cooked onion and celery, saute them in 2 Tablespoons of butter in a separate frying pan. Then once cooked to your liking, combine them with the other sauce ingredients in Step 2.