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Saturday, May 25, 2013
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Creamy Potato Salad
When you're in the mood for a traditional version of creamy, dreamy potato salad, this is your recipe. It's great for picnics, cookouts or whatever else is on the agenda this Fourth of July. No matter how you skin it, this scrumptious side is super.
Ingredients
2 large potatoes
2 egg yolks
1 tbsp. mustard
1 tbsp. sugar
1 tbsp. salt
1 tbsp. vinegar
1 cup canola, soy or corn oil, divided
6 tbsp. peas
6 tbsp. white beans
6 tbsp. corn kernels
2 carrots
6 pickles
Methods/steps
Boil the potatoes until tender and take the skin off. While they are still hot, mash them with a fork and add 2 tbsp. of the oil. Let the potatoes cool. Using a mixer, mix all the ingredients. After using all the oil, the salad should have the texture of mayonnaise. Let rest in the fridge for 2-3 hours. Boil the peas, beans, carrots (cut in pieces) and corn. When they are done, mix them with the salad.
Chill 2 hours.
