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Mardi Gras 2012 - 21 February

 

Mardi Gras Potato Salad
The Grass Roots Cookbook *
"Miss Tootie" Guirard - St. Martin Parish, LA

10 medium-to-large potatoes, peeled
and quartered (firm-cooking)
6 cups water
1 celery top
1 small yellow onion
1 clove garlic
1 1/2 teaspoons salt
1/2 medium bell pepper, cored,
seeded and minced fine
1/3 cup very thinly sliced scallion tops
2 tablespoons minced parsley
1/2 cup chopped pimiento-stuffed
green olives
6 hard-cooked eggs
1/4 cup cider vinegar
3 tablespoons water
2 teaspoons sugar
1 tablespoon olive oil
1 tablespoon prepared spicy
brown mustard
1 teaspoon onion salt
1/2 teaspoon garlic salt
1/8 teaspoon black pepper
1 pint (2 cups) mayonnaise

1. Put the potatoes in the water in a covered large saucepan together with
the celery top, onion and garlic clove and 1 1/2 teaspoons salt. Boil until potatoes are firm-tender (about 20 minutes). When potatoes are done,
drain well (save cooking water if you like, for making soup). Potatoes
should be very dry, if they seem moist, shake pan over low heat a few seconds to drive off excess moisture. Cool potatoes to room temperature, then cut in 1/2- to 3/4-inch cubes.
2. Place potatoes, bell pepper, scallion tops, parsley and olives in a very
large bowl and set aside.
3. Peel the eggs, halve, scoop out yolks and press them through a fine
sieve; reserve. Mince the egg whites very fine and reserve them also.
4. In a medium-sized mixing bowl, blend vinegar with water, sugar, olive
oil, mustard, flavored salts and pepper. Blend in mayonnaise until
creamy, then stir in sieved egg yolks and minced egg whites.
5. Pour the dressing over potato mixture and toss well to mix. Taste for
salt and pepper and add more, if needed. Mixture will seem soft at this
point, but will firm up in the refrigerator. Cover and chill several hours
before serving. Makes 8 to 10 servings.
 

* Unfortunately, this wonderful cookbook, "Grass Roots Cookbook:
Great American Recipes from Kitchens Across the Land" (Doubleday
1974, 1975, 1976, 1977, 1992) is out of print. It is a classic collection
of "honest American recipes".
If you're lucky, perhaps you'll be able to find a copy.
(Sorry, mine is not for sale!)

Alibris


Featured Archive Recipes:
Lee Bailey's Potato Salad
Lundi Gras Red Bean and Rice Salad
Emeril's Muffuletta Salad
Andouille Corn Dogs
Mardi Gras Cake


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