THE Potato Salad
Russell & Connie waited 5 whole years to get their hands on this incredible recipe.
Until their friend Judy Hall shared this recipe with the Johnsons, they thought Russ
made the best potato salad in the world. But once they tasted Judy's recipe,
they knew that THIS was definitely THE Potato Salad!

Please don't be put off by the length of the recipe - once you read it,
you'll see that it's very straightforward and not at all complicated.

Message from Judy:

Created by my grandmother, perfected by my mother and carried on in my generation is this
recipe for potato salad. I have eaten many potato salads I like, but when I want this flavor,
nothing will substitute. I always have to make it for parties and have, therefore, designed
5 and 10 pound recipes. Once you have the process down you can adjust the proportions
to your own needs and preferences. My sister and I make a one potato, one egg version
because if we make a 5 pound version, we EAT a 5 pound version. It was served for three
years at a restaurant I owned on St. Croix with two other women. We had no chips or fries,
which new patrons considered somewhat of a sacrilege, but once they forked up this salad,
they mellowed!

Ingredients:

5 lbs. russet potatoes
1 large sweet onion, minced very fine (Walla Walla Sweets in their short season are the best, but off-season, use whatever sweet onion you prefer.)
1 dozen hard cooked eggs (don't boil the heck out of them, just hard cook them)
2 bunches green onions, thinly sliced (use some of the green too)
One-minute Wesson Dressing (recipe below)
Mayonnaise - and plenty of it: Best Foods (Hellman's to you on the east coast) is preferred.

One minute Wesson dressing (make this ahead if you like. Use it for other things too)
Mix together well:
2 tsp. salt
1 tsp. sugar
1/2 tsp. ground pepper
1 tsp. paprika
1 tsp. dry mustard
1/2 Cup cider vinegar
1&1/2 Cup Wesson oil

The Process
Simmer the potatoes in their jackets in salted water just until done. It's important that they be done but not falling apart. I simmer them just until they pierce easily with a skewer. I then drain them and leave them on the stove a few minutes with the heat off and they lid on. I have no idea if this does anything, but that's what I do.

In the meantime, make the One Minute Wesson dressing and mince the onion very fine. If you use a food processor and it gets a little watery, that's okay.

Peel and cube the potatoes while they are still hot. I mean, you should have to wear a rubber glove. As you proceed, mix in the onion, a generous amount of One Minute Wesson and salt to taste. Let this come to room temperature, mixing occasionally, then refrigerate overnight or, at least, several hours. Mix it gently a few more times. This marinating process is primarily what gives the salad its special taste and color. The fine onion melts its flavors and texture into the hot potatoes.

Before serving, gently mix in teh green onions, cubed hard boiled eggs, mayonnaise, then salt and pepper to taste. The potatoes will break up some and add to the creaminess of this salad, which only makes it more wonderful.

I have overcooked the potatoes and it still tastes great. It just isn't as aesthetically pleasing. I have also used too much dressing, which doesn't hurt much either. My friend and ex-partner in the restaurant adds a little chopped celery for crunch. Red potatoes are good too; however, they don't absorb as much or become as creamy.

Keep Cookin' with the Professor
by trying this wonderful recipe

Black Bean Soup
This recipe is fabulous. The aroma, the taste and the easy preparation make it a 'must' ! If you're a bean
soup lover, don't pass up the chance to try this one!
Dreama Denver

White Bean Soup w/Spinach & Tomatoes

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