When my sisters, brothers and I went away to college in the 80s my mother gave us each a cookbook with all the recipes for the food we ate growing up. She recently asked if I had the recipes electronically, since I didn't I decided to start posting them for family to share. I have posted the recipes as she wrote them. Best thing she ever gave me, I use the cookbook to this day!

Friday, February 17, 2012

Poetic Potato Salad

Potatoes
Scallions
7 T oil
3 T vinegar
2 riced egg yolks*
2 t prepared yellow mustard
1 t anchovy paste

Cook well-scrubbed new poatoes in their jackets until easily pierced by a fork.  Pull off skins. Cool throughly, slice thin.  Mince crisp green scallion ends and toss in with the potatoes. Add salt to taste and grind fresh pepper over all.

Mix the remaining ingredients in the electric blender for a few seconds until thouroughly homogenized. Makes 2/3 cup dressing. Use as you would regular mayonnaise. With potaoes this is much better than mayonaise.

*cook the egg yolks only and reserve the whites for some other purpose.  Easy to so by separating the eggs then sliding the yolks into boiling water.
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