Homemade Potato Salad

14 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 12
Homemade Potato Salad

Recipe courtesy of chef Mike Forrest of New Glasgow Lobster Suppers restaurant. Timing note: Potatoes must chill overnight after being cooked

Lunch, Eggs/Dairy, Moderate, Side


Ingredients

Homemade Mayonnaise

1/4 cup + 1 Tbsp flour

⅓ cup sugar

1 pinch salt

2 tablespoons dry mustard

1/3 cup + 1 tsp vinegar

2 eggs

½ cup whole milk (3.25%)

½ cup blended cream (10%)

Homemade Potato Salad

2 ½ pounds russet potatoes

4 hardboiled eggs

½ cup celery

¼ cup onion

1 cup Homemade Mayonnaise

Celery salt and pepper to taste

1 dash paprika

Directions

Homemade Mayonnaise

1. Using double boiler bring water to boil.

2. Combine first 4 ingredients of recipe and whisk together in a bowl.

3. Add vinegar and whisk together.

4. Add eggs and whisk together.

5. Add milk and blended cream and whisk together.

6. Place bowl on double boiler and whisk periodically until mayonnaise thickens (may take up to 2 hours). Consistency should be enough to hold whisk upright.

7. Refrigerate and once chilled. Use as desired.

8. Yield: 1 cup

Homemade Potato Salad

1. Boil potatoes (ensure not to overcook). Chill overnight then dice small.

2. Hard-boil eggs. Cool and chop.

3. Dice celery and onion.

4. Combine all ingredients in above order (except paprika) in a bowl.

5. Mix thoroughly.

6. Serve with a dash of paprika on top.

See more: Lunch, Eggs/Dairy, Moderate, Side

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