I watch a lot of Food Network. I mean, A LOT. We’re talking that’s what is on the tube whenever I am in front of it. Except when I am trying to go to sleep, in which case I find something on the History Channel, because I will pay attention to the Food Network and therefore not sleep.
Several times lately, Ina Garten’s show, Barefoot Contessa, has featured her Pooch Party, in which she makes chicken sausages with green peppers and onions and potato salad. Now that The Gidge is on the mend, I can actually spend some time with my stomach’s wants and needs. Right now, it needs sausage and potato salad.
I don’t know of a reputable butcher in this area that might have good-quality chicken sausage, so I went with what I knew to be gluten free – Johnsonville Italian Sausage.
I am pretty picky when it comes to potato salad. I only like my mother’s version. I have tried everyone else’s and just keep coming back to mom’s. However, that doesn’t stop me from tweaking it a little, right?
Seeing as I didn’t start this venture until after 4 PM, I am just sitting down to eat as I type this. After boiling my spuds and eggs and getting them on ice to cool, I ran to Petco and made a few purchases. Then I got down to business.
Potato Salad a la Ina Garten
A variation of my mother’s recipe with a few tweaks from Ina’s recipe
5 medium to large red potatoes, boiled whole and unpeeled
2 large eggs, hard-boiled and chopped
1/2 cup diced celery
1/2 cup diced carrot
1/2 cup diced red onion
1 cup good mayo
1/4 cup Miracle Whip
1 tbsp vinegar
1 tbsp sugar
2 tbsp dijon mustard
1 tsp whole grain mustard
1 heaping tbsp fresh minced dill
Salt and pepper
Hard-boil the eggs in your preferred manner. Drain and fill the pan or bowl with ice, enough to completely cover the eggs so they cool quickly.
Place the potatoes in a large stock pot and cover with water. Sprinkle with a little salt and heat on high until boiling; cook until just fork tender (30 minutes or so, depending on the size of your potatoes. If they’re smaller, poke them at 20 minutes to check). Drain into a colander and place on top of the pot you used to save counter space; cover the potatoes with ice and set aside.
When the potatoes and eggs are cool, you can begin (trust me, you don’t ever want to place a mayo-based dressing on potatoes that are too warm. I have found this out the hard way and paid for it), Chop the potatoes into chunks the size of your thumb and place them into a large bowl. Chop the eggs into smaller pieces and place in the bowl with the potatoes. Add the carrots, celery and onions and set aside.
In a smaller bowl, combine the mayo, Miracle Whip, mustards, vinegar, sugar, and dill. Stir well. Pour over the potatoes and vegetables and toss gently to coat. Refrigerate for at least an hour. Before serving, add salt and pepper to taste.
Man, did this hit the spot! Naturally, I started shoveling it in before I remembered to take a picture. Hence, the fork in the shots.