American potato salad

American potato salad

By
From
The 12 Days of Christmas
Serves
6
Photographer
Mark Roper

Potato salad with all the trimmings. The eggs, capers and pickles are a lovely addition to this American version of one of our favourite salads. Splash the still-hot potatoes with dry white wine to make this special just-warm potato salad.

Ingredients

Quantity Ingredient
1kg new potatoes
1/2 cup dry white wine
1/2 cup vinaigrette
1 red onion, sliced into rings
1 stalk celery, sliced
2 dill pickles or gherkins, thinly sliced
1 teaspoon capers
4 boiled eggs, peeled and halved
2 tablespoons continental parsley, chopped
salt and freshly ground black pepper

Mayonnaise

Quantity Ingredient
2 egg yolks
1/2 teaspoon salt
pinch freshly ground black pepper
1 teaspoon dijon mustard
or 1/2 teaspoon dry mustard
2 teaspoons white wine vinegar or lemon juice
3/4 cup light-flavoured olive oil or rice bran oil
1/4 cup extra-virgin olive oil

Vinaigrette

Quantity Ingredient
2 tablespoons good-quality vinegar, (if using balsamic use 2 teaspoons)
1 teaspoon dijon mustard
or 1/2 teaspoon dry mustard
1/4 teaspoon salt
freshly ground black pepper, to season
1/2 cup oil

Method

  1. Scrub and simmer the potatoes gently until tender in salted water. Peel, if liked, and slice while still hot into a bowl. Sprinkle with the white wine, turning the potato slices carefully with a rubber spatula.
  2. Sprinkle over the vinaigrette dressing and gently fold through the remaining ingredients. Season with salt and pepper. For a creamy finish, fold in homemade mayonnaise.
  3. For the mayonnaise, ensure all the ingredients are at room temperature. Warm the egg and oil in hot water if they are cold. Rinse out a mixing bowl with hot water and wrap a damp cloth around the base to keep it steady.
  4. Put the egg, salt, pepper, mustard and 1 teaspoon of the vinegar or lemon juice in the bowl and beat with a wire whisk or hand-held blender to combine. When the mixture becomes thicker, begin to add the oil, drop by drop, whisking constantly and incorporating each addition thoroughly before adding the next. As the mixture thickens, the oil flow can be increased to a steady thin stream, but you must keep beating constantly. When all the oil is incorporated, beat in the remaining vinegar or lemon juice. Store in a cool place, covered.
  5. For the vinaigrette, mix the vinegar in a small bowl with the mustard, salt and pepper. Slowly add the oil, beating well with a fork or small whisk. Taste as you go to get the flavour you like.
Tags:
The 12 Days of Christmas
Margaret
Fulton
Christmas
Xmas
holidays
festive
party
entertaining
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