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Categories:
potatoes salt mint lemon juice eggs sweet red pepper celery radishes green onions bacon mayonnaise sour cream lemon juice mustard Tabasco sauce horseradish dill blue cheese green onions gherkin pickle salt lemon pepper mayonnaise
Viewed: 93 - Published at: 7 years agoIngredients
- 2 12 lbs young nugget potatoes
- 1 tablespoon salt
- 1 sprig of fresh mint
- 2 tablespoons lemon juice, freshly squeezed
- 4 large eggs, hardboiled and chopped
- 12 large sweet red pepper, seeded and diced small
- 2 large celery ribs, from the center of the bunch chopped small
- 4 large radishes, chopped smal
- 2 large green onions, chopped small
- 4 slices bacon, cooked until crispy, then crushed (optional)
- 2 cups mayonnaise (Kraft Miracle Whip preferred)
- 12 cup sour cream
- 2 teaspoons lemon juice, freshly squeezed
- 1 tablespoon Dijon mustard
- 14 teaspoon Tabasco sauce
- 14 cup processed horseradish
- 2 teaspoons dried dill weed or 3 tablespoons of chopped fresh dill
- 12 cup crumbled blue cheese (about 4 ounces)
- 2 large green onions, chopped small
- 14 cup chopped gherkin
- 14 cup juice from the gherkin pickle jar
- 1 teaspoon salt
- 34 teaspoon lemon pepper or 34 teaspoon fresh ground black pepper
- 14 cup mayonnaise, to spread over the top of the salad
Method
- Wash the potatoes well, do not peel.
- Cut potatoes into 1/2 inch cubes and place in a large saucepan set over high heat.
- Cover with water, add 1 tablespoon of salt and mint sprig and bring to boil.
- Reduce heat, cover and simmer until potatoes are just tender, about 6 to 8 minutes.
- Do not overcook.
- When done, drain well, discard mint leaves, leaving the potatoes in the saucepan, and while the potatoes are still hot, sprinkle with 2 tablespoons of lemon juice and toss lightly to coat.
- Transfer to a bowl, cover with plastic wrap and refrigerate to cool.
- Meanwhile cook bacon in a frying pan, (if using) on medium-low heat until very crispy, turning often, about 8 to 10 minutes.
- Remove to paper towels to drain and cool.
- While the potatoes are cooking, place the eggs in a saucepan, cover with cold water and bring to boil.
- Reduce heat and simmer for about 15 minutes.
- Drain, and immediately pour cold water over eggs, changing water at least 3 times, then cover again with cold water to cool for about 5 minutes.
- Peel the eggs, rinse with cold water and place in a bowl, cover with plastic wrap and place in the refrigerator to completely cool.
- Chop eggs when ready.
- DRESSING.
- In a mixing bowl, whisk together mayonnaise, sour cream, 2 teaspoons of lemon juice, Dijon mustard, hot pepper sauce, horseradish, dill weed, crumbled blue cheese, chopped green onion, chopped Gherkins, Cherkin juice, salt and pepper; stir to mix well and set aside.
- Transfer the cooled potatoes and chopped hard boiled eggs to a large mixing bowl.
- Add red pepper, celery, radishes and green onions and gently stir to incorporate.
- Pour dressing over the potato mixture and stir with a wooden spoon until well mixed.
- Level the top.
- Sprad 1/4 cup of mayonnaise hinly over the potato salad.
- (This helps seal the moisture in the potato salad.
- ).
- For presentation, lightly sprinkle some Hungarian paprika over the salad.
- If desired, cook 2 extra hard boiled eggs, cut into slices and arrange on top of the salad.
- Cover the salad with plastic wrap and chill for at least 1/2 hour before serving.
- Crush the cooked bacon and place on the table to use as desired.
