Irma Rombauers Classic Potato Salad Food

IRMA ROMBAUER'S CLASSIC POTATO SALAD

Steps:

• Cut the potatoes in half if large, put in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil and cook, uncovered, until just tender, about 15 minutes. Drain. Peel and cut into cubes or slices.
• Put warm potato pieces in a serving bowl and mix with broth. Let stand for 30 minutes so broth can be absorbed.
• Mix in celery, scallions and eggs. Add optional ingredients. Add salt, pepper and cayenne to taste.
• To make the dressing, in the top of a double boiler, mix the egg and cider vinegar. In a small bowl, mix the dry mustard, sugar, salt, flour and paprika. Gradually blend in the cold water until smooth. Whisk into the egg and vinegar mix.
• Cook over boiling water, stirring with a whisk until the dressing is thick and smooth, about 3 minutes. Remove from the heat and whisk in butter. Let cool slightly and thin with sour cream, yogurt or cream if desired. Mix well with potatoes and adjust seasonings. Serve immediately or cover and chill overnight.

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

CLASSIC POTATO SALAD

Steps:

• Boil peeled potatoes in salted water until done. Cool to room temperature.
• Place diced potatoes in large bowl.
• Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
• Add to potatoes.
• Add celery and onions and mix well.
• Stir in eggs.
• Sprinkle a little paprika on top.

SALADE NICOISE WITH VINAIGRETTE DRESSING

Steps:

• Mix dressing together by mixing all ingredients in jar.
• Shake again, just before serving.
• Mix potatoes and mayonnaise to coat thoroughly.
• Toss tomatoes lightly in a small amount of vinaigrette.
• In a separate bowl, toss green beans in a small amount of vinaigrette, let marinate while preparing the rest of the salad.
• When ready to serve, toss lettuce lightly in a small amount of vinaigrette until leaves are barely coated.
• Place around the edge and bottom on the bowl, using all the leaves.
• Place tuna in the center of the bowl.
• Arrange tomatoes, green beans, potatoes around the outside in an interesting pattern.
• Decorate with olives, onion slices, green pepper rounds, celery and eggs.
• Garnish with herbs and anchovies.
• Serve immediately with additional vinaigrette dressing.