New Jersey-Style Potato Salad
- 2 lb. Yukon Gold potatoes
- 3 hard-boiled eggs, finely chopped
- 1/2 C. mayonnaise
- 1/2 medium yellow onion, finely diced
- 2 stalks celery, finely diced
- Freshly ground black pepper
Put the potatoes in a pot of cold salted water. Bring to a boil over high heat. Continue boiling until the potatoes are tender enough to be pierced easily with the tip of a small, sharp knife, 10 to 20 minutes depending on size. Drain the potatoes and let them cool to room temperature.
With a sharp knife, cut the potatoes into bite-sized halves or quarters, depending on their size. In a mixing bowl, combine them with the eggs, mayonnaise, onion, and celery. With a spatula, gently fold the mixture together, taking care not to break up the potatoes. Season to taste with salt, pepper, and a little sugar. Cover and refrigerate until serving time.
Yield: 6-8 servings
1/4 C. cider vinegar
1 C. mayonnaise
1/3 C. poppy seeds
1/3 C. honey
2 tsp. salt
1 tsp. freshly ground black pepper
1 medium cabbage, cored and finely shredded
2 large carrots, peeled and cut into thin julienne strips
1 bunch scallions, trimmed and thinly sliced
1/2 C. minced fresh parsley leaves
4 Fuji apples or other crisp, tart-sweet apples, peeled, cored, and cut into thin julienne strips
First, make the dressing: In a medium bowl, combine all the ingredients and stir until well blended. Set aside.
To make the slaw, in a large bowl, combine the cabbage, carrots, scallions, parsley, and apples. Pour in the dressing and toss the slaw until the ingredients are thoroughly mixed and coated with the dressing. Cover and refrigerate for at least 1 hour. Before serving, toss the salad again to distribute the dressing evenly.
Yield: 6-8 servings
(Chef Wolfgang Puck’s TV series, “Wolfgang Puck’s Cooking Class,” airs Sundays on the Food Network. Also, his latest cookbook, “Wolfgang Puck Makes It Easy,” is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, N.Y. 14207.)
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