Classic Potato Salad

8-10 medium red (thin-skinned – lower starch) “waxy” potatoes
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoon mustard
2 tablespoons sugar
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup relish
1 cup minced onion
6 hard boiled eggs
  • Put eggs in salted water, bring to a boil and continue full for 5 minutes, then turn down and simmer very low for 10 minutes
  • Soak and “scrub” potatoes clean and peel “best effort”, slice into cubes
  • After eggs are cooked immediately soak in ice water, repeat as necessary to cool them down
  • Boil cubed potatoes in salted water for 15 minutes
  • Shell hard boiled eggs and dice 5 for mix below, slice last 1 for presentation garnish on top
  • Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, pepper, minced pickles and onions then add the eggs
  • After potatoes are cooked dunk and strain repeatedly in cold water till room temp
  • Incorporate mix and potatoes, put in serving bowl with sliced egg on top
  • Chill in fridge – best the next day
  • Sprinkle a little paprika on top when serving

Moist Pork Dressing

From Karol Mann

1 lbs pork sausage

2 cups chopped onions

2 cups chopped celery

1 lbs. bread

1 tbs. sage

1 tbs. salt

1/4 tsp. pepper

1/2 cup parsley

2 eggs

Brown sausage then add onion and celery.

Cover pan and steam about 15 minutes.

Toast bread and put in cold water till it swells – remove and press out water.

Put in pan and add salt, pepper, sage, and parsley.

Add eggs last and mix lightly with two forks.

French Onion Soup

1/4 cup (1/2 stick) butter

6 onions (about 3 pounds), sliced

6 garlic cloves, sliced

1/2 cup dry white wine

3 cups canned low-salt chicken broth

3 cups canned beef broth

1 teaspoon Dijon mustard

4 sourdough bread slices, toasted

1 cup grated Swiss

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)

Preheat broiler. Ladle soup into broiler-proof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

4 Servings

Potato Pancakes

2 medium baking potatoes, peeled sliced and grated

1/2 small onion, finely chopped

1/2 egg beaten

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon white pepper

1/4 cup vegetable oil

Place the potatoes and onions in a strainer. Press down on them with the back of a large spoon to extract excess moisture. In a large bowl, combine the strained potatoes and onion, the egg, flour, baking powder, salt, and pepper; mix well. In a large deep skillet, heat the oil over a medium-high heat. Add the batter by 1/3-cupfuls to the hot oil. Fry until the pancakes are golden on both sides, turning once.

Serve with sour cream or applesauce.


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