Gourmet Potato Salad


Kathie Carr Recipe

By Kathie Carr kathiecc


Rating:
Serves:
12-14
Prep Time:
Comments:

NOT FAST OR EASY. This potato salad comes from a friend of mine who was a chef in a Monterey, CA, restaurant in the 1970's. Its very good but the dressing takes a while to make.

Posted in Memory of Roger Hostetler.

Ingredients

CREAMY GOURMET DRESSING:
1 Tbsp
sugar
2 tsp
all purpose flour
1 1/2 tsp
dry mustard
3/4 tsp
salt
3
egg yolks, slightly beaten
3/4 c
milk
1/4 c
apple cider vinegar
3 Tbsp
butter
1 c
cold whipping cream
POTATO SALAD:
9 medium
potatoes, cooked, peeled, and sliced
1 c
thinly sliced celery
1/4 c
green onions, sliced
1/4 c
pickle relish, sweet
1 tsp
salt
1/4 tsp
pepper
1/2 c
radishes, sliced
4
hard boiled eggs
paprika for garnish

Directions Step-By-Step

1
CREAMY GOURMET DRESSING: In a saucepan mix sugar,
flour, dry mustard, and salt. Add slightly beaten egg yolks and milk. Cook over low heat, stirring constantly until mixture thickens. Blend in vinegar and butter. Cool completely. Whip cream and fold into cold dressing just before mixing it with the salad.
2
POTATO SALAD: In a large bowl combine potatoes, celery, green onion, relish, salt, and pepper. Chill. Stir in Dressing. Toss lightly. Just before serving stir in radishes. Chop 2 of the hard boiled eggs and stir into salad. Garnish with remaining 2 eggs cut in slices or wedges. Sprinkle with paprika.

About this Recipe

Course/Dish: Potato Salads


You May Also Like:



loading...

5 Comments

user
anne hubbard lukefeb14
Oct 24, 2014
I tried this recipe and say it's Family Tested & Approved!
user
Patricia Kidd ricsmunchkin
May 26, 2013
I made this for our cook out.It was gone b4 I knew it! Everybody wanted the recipe.Soooooooooo goooooooooooooood!!
user
Diane M. dinee
Feb 24, 2012
This looks and sounds like the potato salad of ALL potato salads!!! Thanks for sharing, can't wait to make it:)
user
Stephanie Dodd skeen
Feb 24, 2012
WOW; I love potato salad and this sounds delish! Thanks for posting!!
user
Feb 23, 2012 - Christine Fernandez shared this recipe with discussion group: Kiss the Chef