ROGERS SISTERS' POTATO SALAD

ROGERS SISTERS' POTATO SALAD image

Yield lots

Number Of Ingredients 21

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Ingredients

For the Catalina dressing:
2 tablespoons ketchup
3 tablespoons grainy prepared mustard
1 tablespoon sugar
1 small cloves freshly-minced garlic
4 tablespoons freshly-squeezed lime juice
½ teaspoon celery seed
¼ c. tablespoons balsamic or cider vinegar
2/3 cup extra-virgin olive oil
Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil and 1/4 teaspoon salt.
For the salad:
6 large baking potatoes
1 teaspoon black peppercorns
1-2 bay leaves
1 cup chopped celery
1 cup chopped carrots
½ cup finely chopped sweet red onion
3 hard-cooked eggs, chopped
¼ - ½ cup mayonnaise or sour cream, according to how creamy you like it
Several lashings of freshly ground white pepper
Salt to taste

Steps:

The night before you want to eat your potato salad: Scrub 6 large baking potatoes and cut them in half. Cook the potatoes, jackets left on, in boiling salted water with the peppercorns and the bay leaf for about 20 minutes. Test the potatoes for doneness by poking them with a fork. Do not overcook. When the potatoes are cooked, drain them completely and promptly. Discard the bay leaf and the peppercorns. Allow the potatoes to cool for a bit until you can handle them. While the potatoes are still as warm as you can tolerate handling them and using a fork, hold a half potato and peel, discarding the skin. Then slice the potato into a large bowl into largish bite-size chunks. Pour as much of the dressing as you need to generously coat the warm potatoes, stirring gently to distribute the dressing thoroughly. Refrigerate overnight. The following day: Add chopped vegetables, hard-cooked egg, mayonnaise or sour cream and white pepper. Season with salt to taste. Turn the salad into your favorite bowl. Smooth the top with the back of a spoon. Refrigerate for about four hours or overnight before serving. Garnish with radishes, black olives and leaf herb before serving. p.s. I have many times used a similar treatment for pasta salad, minus the hard-cooked egg. It doesn't come out quite the same way because pasta is not as absorbent as these potatoes but it is tasty. I use pasta seashells and a little less Catalina plus a small amount of mayo then add tuna, tiny salad shrimp or lobster meat. Serve on a bed of lettuce and garnish with fresh tomatoes and olives. I love to have this on hand to carry to work for lunch.