Recipes
Mary Clare's Super Potato Salad
Ingredients:
8 medium red potatoes, boiled and peeled8 hard-boiled eggs, whites and yolks separated
3/4 cup finely sliced green onions
3/4 cup finely chopped celery
1/4 cup finely chopped parsley
1-1/2 cup real mayonnaise
4 oz. Philadelphia Brand Cream Cheese, softened
2 Tbsp. yellow prepared mustard
2 tsp. Frank Davis Sprinkling Spice
2 tsp. paprika
Fresh ground black pepper to taste
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, mix into the potatoes-one ingredient at a time-the green 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, and the yellow mustard. And I do mean cream it until you end up with nothing but a yellowish paste that is smooth and silky. This is the secret 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, even 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 an hour before you serve it.
This is good stuff! And if you think it's good after having rested for only an hour, wait till you taste it the next day!!!
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CHEF'S NOTES:
1-Use regular Irish potatoes for this dish, 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.
