Saturday, April 17, 2010

Famous Potato Salad

I tried over and over to find a recipe that works. This one just does. There isn't much more to say. It's just stinkin' amazing. The flavors blend so perfectly together and it's difficult to refuse a second or third helping of this potato salad. I've made for several casual as well as more formal occasions and people have regularly said that it was the best they'd ever had. I hope you enjoy it as much as I do!

Famous Potato Salad
Source: Me and Julia Child
Yields: 6-8 servings

5 Russet potatoes, peeled and chopped
1/4 cup apple cider vinegar
1/4 cup chicken stock
3 Kosher pickles, diced
1 shallot, minced
1/2 cup finely chopped celery
3-4 slices of bacon, cooked and crumbled
3 hard-boiled eggs, peeled and chopped
8 green onions, finely chopped
salt and pepper
2/3 - 1 cup mayonnaise

Boil the potatoes until they are just fork tender. Drain and immediately transfer to a large, flat serving bowl. While the potatoes are still piping hot, pour on the cider vinegar and chicken stock. Stir the potatoes with the liquids so that they mix together. Allow to sit off to the side while you prepare the rest of the ingredients. Add the chopped shallot, celery, pickles, bacon, hard-boiled eggs, green onions, salt and pepper. Mix well. Add in the mayonnaise and gently fold everything together until well blended. Taste the salad to decide if you need anymore salt or pepper; if you want it creamier, add more mayo. Cover the salad and let sit in the fridge for at least an hour before serving. To serve, decorate at the last moment with paprika.

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