Super-Special Potato Salad

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wwltv.com

Posted on June 21, 2011 at 6:32 PM

3 lbs. (6 cups) Yukon Gold potatoes, boiled and peeled
6 hard-boiled eggs, whites and yolks separated
3/4 cup finely sliced green onions
3/4 cup finely diced yellow onions
3/4 cup finely diced celery
1/3 cup finely chopped flat leaf parsley
1-3/4 cup real mayonnaise
4 oz. Philadelphia Brand Cream Cheese, softened
2 Tbsp. yellow prepared mustard
1 Tbsp. Dijon mustard
2 tsp. Frank Davis Sprinkling Spice
2 tsp. paprika
Salt and fresh ground black pepper to taste if needed

Start off by chopping your potatoes until they are in chunks about an inch or so square—they shouldn’t look like mashed potatoes, y’all!
               
Next, fold into the potatoes—one ingredient at a time—the green onions, the yellow onions, the celery, and the parsley. 

And when everything is thoroughly blended, coarsely chop the egg whites and fold them in too!  Notice I said “fold,not stir or mix

You want to do this gently----and evenly!
               
Now in a separate bowl, cream together the mayonnaise, the softened cream cheese, the egg yolks, the yellow mustard, and the Dijon.

And I do mean cream it until you end up with nothing but a yellowish paste that is smooth and silky. 

This is the trick to making this potato salad so good-tasting!

               
At this point, you want to gently fold the egg yolk and mayonnaise paste into the potatoes, being careful not to mash too many of the potato chunks. 

Then stir in all of the sprinkling spice but only half of the paprika. 

This is also the time when you crack on the fresh-ground black pepper. 
               
Finally, level out the potato salad in the bowl; then sprinkle on the remaining paprika to garnish and color the top. 

If you wanted to, you could go ahead and eat it immediately; but I recommend that you cover it with plastic wrap and chill it in the refrigerator for at least 2 hours before you serve it.
               
This is good stuff!  And if you think it’s good after having rested for only a couple of hours, wait till you taste it the next day!!!  Hoo-Aaahhh!

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CHEF’S NOTES:

               
1—If you can’t find Yukon Gold in your produce market, you can use regular Irish potatoes for this dish, but not the baby “B” size creamers.

               
2—If you don’t have sprinkling spice on hand, you can use black pepper and kosher salt in its place.  Simply season the salad to taste

               
3—For the greatest consistency and texture in the final mix, peel the potatoes while they are piping hot, right as they come out of the boil (you can use a dish towel to hold them to keep from burning your hands).  This technique incorporates the natural starches into the dish and produces a creaminess that is absent if the potatoes are allowed to cool before they are peeled and diced.

               
4—To soften the cream cheese, remove it from its foil wrapper and place it in the microwave oven for about 8 to 10 seconds.  It must be silky smooth (but not hot and bubbly!) before you mix it with the mayo, mustard, Dijon, and egg yolks.


 


 

 

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