I received an email tonight requesting my Potato and Chicken salad recipes, well the dressings on both is the same. I just change the main ingredients; this came about one summer when i was making the dressing for the chicken salad for our lunches and preparing the potato salad for a weekend party and when i had both recipes up on the cabinets in the kitchen did i realized with one slight change the dressing would be the same. There was egg in one and not the other and i thought why not add it to both.
I never really like potato salad i always thought it was rather bland, too sweet or full of things that just was wrong and it does not help matters that i do not like Mayo, ugh! But Michael loves potato salad, so i set out to make one that we both would like. I did this to many dishes that have mayo in them, i will post those recipes soon to.
OK lets start with the dressing for both recipes;
"The Dressing"
Ingredients
1 1/2 cups of Olive oil Mayo
3 table spoons of Dijon mustard
1 teaspoon of whole grain mustard
1 teaspoon of cumin seeds
1 teaspoon of celery seeds
1/2 teaspoon of ground mustard
1/4 teaspoon cayenne pepper
2 table spoons of sherry vinegar
4 hard boiled eggs, yolks separated from the whites, dice the whites and set aside
Directions
In a small bowl add the seeds and the vinegar and let steep for at least an hour. I do the step right before i start cutting up the veggies.
In a large bowl add the balance of the ingredients and mix well, make sure that the egg yolks are completely incorporated into the mixture. Chill this part while you are preparing the main part of the recipes. Leave the vinegar and seed mixture out at room temp.
Now it is time for either the Chicken or the Potato salad, lets do the Potato salad first;
Potato Salad
Dressing - see above
Ingredients
2 Lbs of red potatoes, cubed skins left on
4 large celery stalks diced
1 large sweet onion diced
1 red pepper, diced
1/2 cup of fresh dill, chopped and stems removed
1 cup of green onion, just the tops chopped
1/4 cup of Italian parsley chopped
Salt and pepper to taste
Directions
In a large pot add diced potatoes in enough water to cover by 1/2 inch. Salt the water, bring to a boil and cook potatoes for about 10 to 15 minutes or until tender but still firm. Drain and place in an ice bath the stop the cooking process.
While the potatoes are cooking, in a large bowl place the sweet onions, celery and red pepper and toss in the vinegar seed mixture from the dressing, toss to coat and set aside.
Once potatoes are cool, drain from ice bath, try to get them as dry as posible and add them to the Mayo mixtures from the dressing along with the diced egg whites, the green onions, parsley and dill and mix well. Once all the potatoes are coated add the vinegar seed mixture to the party and and mix well.
Cover bowl and place in the fridge for at least two hours. Remix right before serving
Chicken Salad
Dressing - see above
Ingredients
Chicken prep
1 whole chicken cut up and skinned
1/4 cup olive oil
1 table spoon cumin
1 table spoon dried mustard
1 table spoon paprika
Salt and pepper
Salad
1 cup dried sour cherries
1/2 cup diced dried apricots
1 cup chopped walnuts
1 large sweet onion
4 stalks of celery diced
1 red pepper diced
1 jalapeno pepper seeded and minced
1/4 cup of chopped Italian Parsley
Directions
Preheat oven to 375 degrees
In a large zip lock bag add all the chicken prep spices, olive oil and the chicken. Seal and shake bag to coat.
Place on a on pan so that all the chicken pieces are a single level, place in oven and cook for about 30 to 40 minutes or until chicken is cooked through. Remove from Oven and let cool. Once cool, remove meat from bones and shred.
In a large bowl place sweet onions, cherries, apricots, celery, red pepper and add the vinegar mixture, toss to coat and set aside.
Next add chicken, egg whites, walnuts, jalapeno, parsley to mayo mixture. toss to coat chicken. Now add the Vinegar mixture, mix well and chill for at least two hours.
Both recipes will keep for a few days.
I do not know what well be next. Maybe some of my seafood recipes or other salads, i will see what comes to mind.
Enjoy cooking
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