February 9, 2008

Chef Mike D says...

I'm so ready for spring I can taste it. Unfortunately, It's not just around the corner. But, We can still have picnic fare. Here is a Warm potato Salad recipe for those of us who need a spring boost but still need something to warm our bones.

6 Large Potatoes, unpeeled - cut into chunks

Red Cabbage, shaved - approx. 1 cup

5 Scallions, sliced thin

Parsley, diced - 1/4 cup

3 ribs Celery, sliced thin

Mayonnaise

Home-made Mayonnaise

1 egg yolk

Mustard, 6 heaping tablespoons

Lemon Juice, 6 tablespoons

Oil, 1 quart

Salt, 1 tablespoon

White Pepper, 1 tablespoon

In a mixing bowl, combine the egg yolk, 2 tablespoons of the mustard, and 1 tablespoon lemon juice. Whisk together until incorporated. In a slow stream whisk some of the oil until the mixture starts to emulsify. After the emulsion add the remaining mustard, lemon juice, salt and pepper and then continue to add the oil in a slow steady stream until it's all incorporated.

This is a basic mayonnaise recipe. Other seasonings can be added to change the flavor.

Boil the potatoes until almost tender, add the cabbage and finish cooking until the potatoes are tender. Drain. Add celery, scallions and parsley. Add a cup of mayonnaise and stir until incorporated. Add more mayonnaise until the desired consistency has been achieved.