Tom Shunick's Famous Potato Salad

* Exported from MasterCook *

Pomme de Terre Salade - Tom Shunick's Famous Potato Salad

Recipe By : Tom S. on a theme of Ladies of St. John's Lutheran
Church
Serving Size : 8 Preparation Time :0:30
Categories : Potato Salad T. Shunick
Recipe/Collection

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds red potatoes -- up to 4 pounds
1 medium Vidalia onion -- chopped
1 medium green bell pepper -- chopped
1 sm. jar chopped pimento -- optional
chopped fresh parsley -- as desired
3 stalks celery -- thinly sliced
1/4 cup sliced radishes -- optional
5 each eggs, hard-boiled -- sliced
-- reserve 1>garnish
The Famous Dressing Mixture:
1 cup mayonnaise
1/2 cup heavy cream -- unwhipped
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper -- more if desired
1 teaspoon paprika
1 teaspoon dry mustard -- more if desired
2 teaspoons celery seed
paprika -- for dusting

Important: Select potatoes that are uniform in size, thus cooking
time/tenderness will be perfect.

Scrub potatoes under cold water. Place in large pot and cover with cold
water. Add a couple teaspoons of salt if you wish. Bring to boil and
then let boil at a gentle boil for about 25 minutes, test by piercing
with the tip of a paring knife. Potatoes should not be firm to pierce,
but soft still offering some resistance. Pour into colander and let
cool to the point you can handle them comfortably. (Remember, the
potatoes will continue to cook as they cool). Peel and quarter and then
slice, if desired, cut quarters in half and then slice.

Meanwhile, thinly slice the celery (I use my mini-food processor).
Chop the onion and the green bell pepper. Slice the radishes thin, if
using. Slice the eggs with an egg-slicer or knife. Reserve one egg
(sliced) for garnishing the top of the salad. Place all of the
vegetables in a very large bowl along with the potatoes. Add the
chopped pimento, if using.

For the dressing: Add the heavy cream and mayonnaise to a bowl and mix
together gently. Add the granulated sugar, the salt, pepper, dry
mustard, celery seed and paprika and gently mix all together.

Gently, but thoroughly mix the dressing with the potatoes and the
vegetables. BE GENTLE, don't "mash" the potatoes.


Top with the reserved sliced egg and sprinkle with paprika.

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NOTES : Formatted by Tom Shunick and finalized on August 8, 2000

This is the perfect potato salad.


Source: rec.food.recipes