As I previously mentioned, I have some London broil leftover. So this evening my husband will get his cheese steak sandwich for supper. I was feeling ambitious, so I decided to make a small batch of potato salad to go along with it.
Using a friend's recipe, I modified it for just the two of us. Recipe after the jump.
Aunt Shirley's Potato Salad
6 pounds large, brown boiling potatoes
2 cups chopped onion
7 hard boiled eggs, chopped
2 cups celery, chopped
salt and pepper, to taste
Boil potatoes then peel. Place all ingredients together in bowl and let lit for 1-2 hours. Mix in one quart of Hellman's Real Mayonnaise.
My modifications today were to use two medium to large Yukon gold potatoes that I peeled and sliced on a mandoline 1/4" thick. After the potatoes were cooked, I placed them in ice to water to quickly cool down . I chopped 1/2 onion, chopped two boiled eggs, one stalk of celery, diced, and approximately 1-1/2 teaspoons of Williams-Sonoma Potato Salad Seasoning (which is no longer available).
Many years ago, on a one of the original Food Network shows was called "Cooking Live" with Sara Moulton. One episode featured the proper way to boil an egg so that you don't get the green ring around the yolk. Since then I have followed that recipe. I suggest that you give it a try.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.