I was looking through some old recipe files I'd been saving for years when I came across this yellowed, crumpled-up piece of notebook paper with my dad's recipe for homemade cole slaw. I've been looking for this recipe for years, but couldn't remember where I stuck it.
I can vividly remember that hot summer day at the Jersey shore when I bugged him to let me jot down his ingredients for my favorite cole slaw.
He served it with barbecued chicken (usually a little too crispy), fresh Jersey corn, sliced Jersey beef steak tomatoes ( with salt & pepper & mayo), and his homemade potato salad... second only to my wife's.
Before trying my wife's potato salad, I thought no one could do more with potatoes than my dad. But like my dad, my wife makes it right from her head without measuring.
So, to get this recipe to you, I had to pester her with kisses until she promised to write down the ingredients. Here are both recipes for you. Hope you enjoy them....RG
- 8 medium potatoes
- Italian dressing to taste
- 3 eggs hard-boiled and chopped (note: for efficiency, I cook eggs with the potatoes)
- 4 stalks celery finely chopped
- ¼ Bermuda onion finely chopped
- ¾ cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon relish
- salt and pepper to taste
- ½ cucumber sliced for garnish
- Peel potatoes and cut into bit sized cubes. Boil until tender, but not mushy.
- Drain, toss with Italian dressing (as you would a green salad) and allow to cool (may refrigerate).
- When cool, toss with eggs, celery and onion.
- In a separate bowl, mix mayonnaise,mustard, and relish.
- Combine all ingredients, add salt and pepper to taste, and chill until serving.
- May garnish with tomato wedges, sweet gherkin pickles, olives, parsley, and/or paprika.
Fingerling Potato Salad with Green Goddess Dressing
I'm looking for a recipe in the LA Times Food section a couple of weeks ago: Fingerling potato salad with Green Goddess dressing.
Do you know that recipe or do you have one like it? It is really good - but my paper was thrown away Any help/ ideas? I've tried the LA Times food section, but it is not on it as far as I know how to use the website.
A quick search and I found what you are looking for.
The Northwest Herald paper had this recipe for fingerling potatoes and shrimp salad with green goddess dressing from the LA Times. I'm guessing it's what you are looking for, but if not, remove the shrimp salad part of it.
Fingerling Potato Salad with Green Goddess Dressing
For the Green Goddess Dressing
- 4 fillets anchovy chopped
- 2 green onions green parts only, finely chopped
- 1½ tablespoons parsley chopped
- 2 tablespoons tarragon chopped
- 2 tablespoons tarragon vinegar
- 2 tablespoons chives minced
- 1½ cups mayonnaise
For the Shrimp and Potato Salad
- 1½ pounds potatoes fingerling
- 1 teaspoon salt
- 2 teaspoons vinegar tarragon
- ½ cup white wine
- 2 cups water
- ⅓ cup loosely packed trimmings from the dressing equal parts green onions, tarragon and parsley
- 1 pound shrimp shell-on
- ½ pound cherry or grape tomatoes, cut in half lengthwise
- 2 teaspoons chives snipped
For the Dressing
- In a food processor or blender, puree the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste.
- Stir the mixture into the mayonnaise. Refrigerate tightly covered.
For the Shrimp and Potatoes
- Bring water to a simmer in a double boiler.
- Slice the fingerlings in half lengthwise. If they are more than 3 inches long, cut them in half again crosswise.
- Steam, covered over medium heat until tender, 12 to 14 minutes. Transfer to a large mixing bowl and season with salt and tarragon vinegar. Toss to coat well and set aside at room temperature to cool.
- In a medium saucepan, bring the white wine with 2 cups of water and herb trimmings to a simmer over high heat. Immediately reduce the heat to bring the contents to a gentle simmer, and simmer, covered, for 10 minutes to allow the contents to steep.
- Add the shrimp, cover tightly and simmer for 3 minutes before removing the pan from the heat. Let stand, covered, until the shrimp are firm but cooked through, about 15 minutes.
- Drain, peel and refrigerate in a tightly sealed bag or covered container.
- Just before serving, add the shrimp to the potatoes. If the shrimp are large, they should be cut into bite-size pieces.
- Stir in the Green Goddess dressing. You won't use all of the recipe, so start with one-third cup, then add more dressing a tablespoon at a time until the shrimp and the potatoes are lightly napped, but not gloppy with mayonnaise. It will take about one-half cup total.
- Gently fold in the tomatoes, and sprinkle with snipped chives.
- Serve immediately or refrigerate, tightly covered, and bring to cool room temperature before serving.
Some of My Favorite Salad Recipes
- How to Make a Basic Orzo Salad
- What Is Cowboy Caviar and How To Make at Home
- Arugula Salad with Roasted Beets Pistachio and Goat Cheese Recipe
- Grilled Radicchio and Corn Salad Recipe
- Kale Salad with Lemon and Garlic Dressing Recipe
- Cilantro Cole Slaw Recipe
- All About Salad Greens
- Sun-Dried Tomato Vinaigrette Recipe For Fish