Faulkner Potato Salad
Betsy makes this for family events. It originally came from her grandma, with a few additions by her mom. It is not a sweet potato salad. Marinating the potatoes is what sets this salad apart. The salad is superb after sitting for 24 hours so make it a day ahead if you have the time.
The recipe calls for a lemon juice/olive oil mixture to be placed on the potatoes
POTATO MIXTURE
6-8 medium sized California white potaotes or Red Bliss - cooked unpeeled
4 diced carrots
1 large sweet onion or 4 bunches scallions, include a quarter of the green part
4-6 hard cooked eggs, chopped
5-6 stalks celery, chopped
MARINADE
Juice of 2 lemons
4-5 tbsp olive oil
2-3 tbsp kosher salt
1 tsp white pepper
DRESSING
3/4 cup Best Foods/Hellman's mayonnaise
1 tbsp Dijon mustard
2 tsp white sugar
2 tbsp yellow mustard
2-5 tbsp regular vinegar
1 tbsp dill weed
1 sp garlic powder
1 tsp table salt
MARINADE Mix lemon juice, olive oil, salt and pepper. Set aside.
Steam potatoes until just firm but still cooked through. Peel while hot and dice and immediately toss the potatoes with the lemon juice mixture between two forks (lightly so the potatoes are not mushed up) until coated. Chill 2-3 hours or overnight in tightly covered container.
Dice the onion, eggs, celery, and add to cooled potatoes.
DRESSING Mix the ingredients. Toss the mixture lightly with the potato mixture. The mix should be fairly dry, but you can make an extra half recipe of the dressing if needed to put on just before serving as different potatoes absorb differently.
The recipe calls for a lemon juice/olive oil mixture to be placed on the potatoes
POTATO MIXTURE
6-8 medium sized California white potaotes or Red Bliss - cooked unpeeled
4 diced carrots
1 large sweet onion or 4 bunches scallions, include a quarter of the green part
4-6 hard cooked eggs, chopped
5-6 stalks celery, chopped
MARINADE
Juice of 2 lemons
4-5 tbsp olive oil
2-3 tbsp kosher salt
1 tsp white pepper
DRESSING
3/4 cup Best Foods/Hellman's mayonnaise
1 tbsp Dijon mustard
2 tsp white sugar
2 tbsp yellow mustard
2-5 tbsp regular vinegar
1 tbsp dill weed
1 sp garlic powder
1 tsp table salt
MARINADE Mix lemon juice, olive oil, salt and pepper. Set aside.
Steam potatoes until just firm but still cooked through. Peel while hot and dice and immediately toss the potatoes with the lemon juice mixture between two forks (lightly so the potatoes are not mushed up) until coated. Chill 2-3 hours or overnight in tightly covered container.
Dice the onion, eggs, celery, and add to cooled potatoes.
DRESSING Mix the ingredients. Toss the mixture lightly with the potato mixture. The mix should be fairly dry, but you can make an extra half recipe of the dressing if needed to put on just before serving as different potatoes absorb differently.
